This family-friendly meal requires just a few ingredients and will please everyone at your dinner table. Perfection!
I often save the meat that is left-over from taco night so that I can use it for another meal. These Taco Biscuit Cups are a great way to take advantage of the beef that has already been cooked, cutting my prep time in half. Plus, it’s nice to put a different spin on the flavors so that your family doesn’t get bored. My kids loved this quick and easy weeknight meal!
Taco Biscuit Cups
- 8-count can of jumbo refrigerated buttermilk biscuits
- Cooked taco meat (ground beef browned and mixed with taco seasoning, according to package directions). I use about 1/2 lb. of meat, but you can get away with more or less depending on what you have on hand.
- Taco sauce, or your favorite salsa (approximately 1/4-1/2 cup)
- Shredded cheddar cheese (approximately 3/4 cup)
- Preheat oven to 375 degrees F.
- Spray 8 cups of a standard-size muffin tin with non-stick cooking spray.
- Flatten biscuits with your fingers (or roll out) so that they become larger and thinner. Press into bottom and up sides of prepared muffin cups.
- Spoon a few tablespoons of taco meat into the bottom of each biscuit cup, packing it down and adding more if it will fit.
- Top meat mixture with a tablespoon or two of taco sauce and about 1-2 tablespoons of shredded cheese.
- Gently press down the cheese so that it is centered over the filling and is not spilling over the edges of the pan.
- Bake for 15-18 minutes, or until cheese is melted and edges of biscuits are golden brown.
- Remove muffin pan to a wire rack and gently run a knife around the edge of each biscuit to loosen.
- Use a spoon to carefully remove biscuit cups from pan. Serve hot.
- Recipe slightly adapted from http://fivehearthome.com
Recipe slightly adapted from Five Heart Home.
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