Mexican Appetizer Cups

  35 reviews
  • 40 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 60 servings


box (9 oz) 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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