Chicken Taco Cups - Family Faves Meal Solution #1

This was a big hit with my husband.  I didn't need to do any substitutions.  However, you can if you need to.  Makes great leftovers to have for lunch or evening snacks.



Ingredients:


1 lb ground chicken or turkey
2 tsp Garlic Garlic Seasoning
1 (14.5 oz) can petite diced tomatoes, drained
2 c shredded cheddar cheese, divided
1/2 c Garden Guacamole Starter
2 (16 oz) tubes refrigerated jumbo buttermilk biscuits dough
shredded lettuce, chopped tomatoes, sour cream (all optional)

Instructions:

1.  Preheat oven to 375 degrees.  In large skillet over medium-high heat, combine chicken and Garlic Garlic Seasoning; salt and pepper as desired.  Cook and crumble until no longer pink, about 6-8 minutes; drain off liquid.  Stir in tomatoes, 1 cup cheese and Garden Guacamole Starter.  Set aside.

2.  Using 2 (12 count) greased muffin pans, press biscuits into 16 wells and up sides.  Fill with taco meat and top with remaining 1 cup cheese.

3.  Bake 15-17 minutes or until golden brown and cheese is melted.  Serve with desired taco toppings.

Makes 6-8 servings.  Serve with chips and salsa.

Make Ahead & Freeze:  Combine first 2 ingredients in a quart freezer bag.  Combine tomatoes, 1 cup cheese and Garden Guacamole Starter in a quart freezer bag.  Place 1 cup cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.