Taco Biscuit Cups
Taco Biscuit Cups are a fun, innovative twist on traditional taco night, combining the familiar flavors of tacos with the comforting texture of flaky biscuits.
Equipment
- Muffin Tin
- Skillet
Ingredients
Ingredients
- 1 can Refrigerated biscuit dough Look for a flaky variety that will puff up nicely.
- 1 lb Ground beef or turkey Use a lean variety for a flavorful result.
- 1 packet Taco seasoning Choose mild or spicy based on preference.
- 1 cup Shredded cheese Cheddar or Mexican blend works well.
- 1 cup Diced tomatoes Fresh tomatoes add juiciness.
- 1/2 cup Chopped lettuce Adds crunch and freshness.
- 1/4 cup Sour cream Provides a cool, creamy element.
- 1/4 cup Sliced black olives Optional, adds a nice briny flavor.
- as needed Cooking spray or olive oil To grease the muffin tin.
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin with cooking spray or olive oil.
- Open the can of refrigerated biscuit dough and separate the biscuits.
- Flatten each biscuit slightly to about 1/4-inch thickness.
- Press each flattened biscuit into a muffin cup, molding it into a cup shape.
- In a skillet over medium heat, cook the ground beef or turkey until browned, about 5-7 minutes.
- Drain excess fat and add taco seasoning and a splash of water. Simmer for 5 minutes.
- Distribute the taco meat mixture into each biscuit cup, filling them about three-quarters full.
- Sprinkle shredded cheese on top of each filled cup.
- Bake for 12-15 minutes until golden brown and cheese is melted.
- Let cool for a few minutes, then lift the cups out of the tin.
- Top with diced tomatoes, chopped lettuce, sour cream, and sliced olives as desired.
Notes
Feel free to adjust the quantities based on your preferences or dietary needs.