Go Back

Mexican Appetizer Cups

Author: Kimber


  • 1 frozen chopped spinach thawed and drained
  • 1 can 10 oz diced tomatoes with green chiles, undrained
  • Softened cream cheese
  • 1 cup light sour cream
  • 1/2- whole packet of taco seasoning
  • Approx 20 Doritos in a small ziplock just fill the bag
  • 2 cans 12 oz each Pillsbury® Grands!® Jr. Golden Layers® biscuits (20 biscuits)
  • 1 cup shredded Mexican cheese blend


  • Preheat oven to 375°F. Spray 30 mini muffin cups. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
  • Place Doritos in a small ziplock bag and seal. Finely crush the chips to measure 1/2 cup. Stir crushed chips into the spinach filling.
  • Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Sometimes you can only separate them into 2 and that is totally fine. Just take that into account that you're one less mexican cup. Place 1 layer in each muffin cups and press dough on bottom and up side of each cup.
  • Fill each cup with about 1 Tbsp spinach mixture. Sprinkle filling in each cup with about 1 tsp cheese. Bake 10 to 12 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack.
  • Optional: Add 1 cup of cooked shredded chicken, cooked ground beef, or ground turkey