Taco Biscuit Cups

These kid-friendly, freezer-friendly, prep-ahead 5-Ingredient Taco Biscuit Cups will please everyone at your dinner table! For those crazy nights when you need a quick meal right now, you can't beat the convenience of a simple and delicious taco dinner!

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 15

Total Time 25

Servings taco biscuit cups

Calories 296.8kcal

Author Blair Lonergan

Ingredients

1 can (16.3 ounces) refrigerated biscuits (such as Pillsbury Grands! Southern Homestyle Buttermilk Biscuits, 8 count)
1 lb. ground beef (or sub with ground turkey or ground chicken)
1 packet taco seasoning mix
1/2 cup salsa
3/4 cup shredded cheddar cheese
Optional garnish: sliced green onions, sliced olives, sliced avocado, or sour cream

Instructions

Preheat oven to 375 degrees F.
Spray 8 cups of a standard-size muffin tin with non-stick cooking spray. Set aside.
Cook ground meat in a large skillet until no longer pink. Drain; return meat to skillet, and season with taco seasoning according to package instructions.
Flatten biscuits with your fingers (or roll out) so that they become larger and thinner (about 4.5 inches in diameter). 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 salsa 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 and garnish with optional toppings.

Notes

Cooking Just for Two? Freeze the extra Taco Biscuit Cups for a later meal!

Recipe adapted from www.FiveHeartHome.com

Nutrition