Chicken Fajita Biscuit Cups

A biscuit cup filled with cooked ground meat, diced red bell peppers, and onions, shown cut in half on a light surface.

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Chicken fajita biscuit cups with seasoned ground chicken, peppers, and cheese baked in refrigerated biscuit dough.

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Prep Time10

Cook Time15

Total Time25

Servings: cups

Calories: 80kcal

Author: Corinne Schmitt

Ingredients

1 tablespoon olive oil
1 lb ground chicken
1 red bell pepper chopped
1 yellow pepper chopped
1 small onion chopped
1 (1 oz) packet taco or fajita seasoning
1 (16 oz) can refrigerated biscuit dough
1 cup shredded Mexican style cheese
Optional toppings: green onion, sour cream, salsa, hot sauce

Instructions

Heat a large skillet over medium heat with olive oil. Add the ground chicken, bell peppers, and onion.
Cook until chicken is fully cooked and vegetables are tender and fragrant.
Drain any excess grease and stir in the taco or fajita seasoning along with ⅔ cup water. Mix well and let simmer.
Meanwhile, separate the biscuit dough rounds in half by pulling apart so you have 16 pieces.
Press each biscuit piece into a greased cupcake pan, forming a cup shape.
Fill each biscuit cup with the chicken mixture and top with shredded cheese.
Bake at 350°F for approximately 15 minutes until cheese is melted and bubbly and biscuits are golden brown.

Notes

Use a 24-cup muffin pan for smaller portions or an 8-cup muffin tin for larger servings (without splitting dough). Grease pan well to prevent sticking. Press biscuit dough thin up the sides. Don't overfill cups.

Nutrition