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Taco Biscuit Cups

Savory taco-flavored beef baked in biscuit cups makes a quick, family-friendly handheld meal.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Servings: 10 biscuits

Ingredients

  • 1 lb lean ground beef
  • 1 package (1 oz) taco seasoning
  • 1/2 cup salsa
  • 3 tbsp water
  • 1 cup shredded cheddar cheese divided
  • 10 refrigerated biscuits (two 6-oz cans or one 10-count can; 10 biscuits total)

Instructions

  • Preheat the oven to 350°F (175°C) and spray a regular muffin pan with nonstick cooking spray.
  • In a 12-inch nonstick skillet over medium-high heat, cook 1 lb lean ground beef until no longer pink, breaking it into crumbles as it cooks.
  • Drain any excess grease, then return the skillet to low heat and stir in 1 package (1 oz) taco seasoning, 1/2 cup salsa, and 3 tbsp water.
  • Simmer the mixture over low heat, stirring occasionally, until the sauce thickens, about 10 minutes. Season with salt and black pepper to taste.
  • Remove the skillet from heat and stir in 1/2 cup of the shredded cheddar cheese; set the meat mixture aside.
  • Separate the 10 refrigerated biscuits and use a rolling pin to roll each into a larger circle. Press each rolled biscuit firmly into the bottom and up the sides of the prepared muffin cups to form cups.
  • Spoon the beef mixture into each biscuit cup, dividing it evenly among the 10 cups.
  • Top each filled biscuit cup with the remaining 1/2 cup shredded cheddar cheese.
  • Bake in the preheated oven for 17 to 20 minutes, until the biscuits are golden brown.
  • Remove from the oven and sprinkle with cilantro if desired, then serve warm.

Equipment

  • 12-inch non-stick skillet
  • muffin pan
  • Rolling Pin
  • spatula or wooden spoon

Notes

  • Use smaller canned biscuits (one 10-count can or two 5-count cans) for 10 biscuits total.
  • Any variety of canned biscuits (flaky or buttermilk) works fine.
  • You can substitute ground turkey for the beef.
  • Add-ins can include onions, bell pepper, black olives, hot sauce, or diced tomatoes.
  • You can assemble biscuit cups ahead and refrigerate until baking.
  • Baked biscuit cups freeze well for up to 3 months.