Mexican Appetizer Cups
1 box (9 oz) Green Giant® frozen chopped
spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles,
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury Grands buttermilk
biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
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.
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
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.
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.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces.
Insert 1 triangle into each cup. Serve warm.
Makes 60 Appetizers