Mexican Appetizer Cups

  33 reviews


box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
can (10 oz) diced tomatoes with green chiles, undrained
package (8 oz) cream cheese, softened
cup sour cream
teaspoon taco seasoning mix (from 1-oz package)
to 45 nacho cheese-flavored tortilla chips
cans (12 oz each) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
cup finely shredded Mexican cheese blend (4 oz)


  1. 1 Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
  2. 2 Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
  3. 3 Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
  4. 4 Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
  5. 5 To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.




Nutrition Information

Recipe Step Photos

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