ENDECA_EXCLUDE_START

We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration.  For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more. close
Skip to main content
ENDECA_EXCLUDE_END

Mexican Appetizer Cups

Mexican Appetizer Cups

Pillsbury® Grands!® refrigerated biscuits make easy work of these Mexican-inspired appetizers that are punched up with taco seasoning, tomatoes and green chiles.

(14 comments)
  • Prep Time 40 min
  • Total Time 1 hr 40 min
  • Servings 60

Ingredients

1
box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1
can (10 oz) diced tomatoes with green chiles, undrained
1
package (8 oz) cream cheese, softened
1
cup sour cream
1/2
teaspoon taco seasoning mix (from 1-oz package)
40
to 45 nacho cheese-flavored tortilla chips
2
cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1
cup finely shredded Mexican cheese blend (4 oz)

Directions

  • 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 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 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 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 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
70
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
170mg
170%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2010
Tips  

Expert Tips

Regular-size muffin cups can be substituted for the mini muffin cups. Press biscuit layer in bottom and 1/2 inch up side of each muffin cup. Fill and bake as directed.

Comments (14)

Add a Comment

ENDECA_EXCLUDE_START

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.

ENDECA_EXCLUDE_END