Description
These easy 4-ingredient Taco Cups are the perfect make-ahead, hand-held appetizer or main dish! Made with a buttery biscuit base and packed with seasoned beef and melted cheese, they’re quick, family-friendly, and fun to serve for parties, game days, or busy weeknights. #homemaderecipes #quickdinnerideas #easydinnerrecipes #tacocups #groundbeefrecipes #partyappetizers #kidfriendlyrecipes
Ingredients
Units
Scale
- 1 1/4 to 1 1/2 lbs lean ground beef
- 2 tbsp taco seasoning
- 1 1/2 cups shredded Colby Jack or pepper Jack cheese
- 1 (16-16.3 oz) can jumbo southern homestyle buttermilk biscuits
Instructions
- Preheat oven to 375°F.
- In a skillet over medium-high heat, cook and crumble ground beef until no longer pink. Drain grease.
- Stir in taco seasoning and 2 tablespoons water. Simmer for 2 minutes.
- Turn off the heat, fold in cheese until melted and combined.
- Spray a 12-cup muffin pan with nonstick spray.
- Split 6 biscuits in half horizontally. Flatten each half into 4-inch rounds and press into muffin cups to form a shell.
- Fill each biscuit shell with 3–4 tablespoons of taco mixture.
- Bake for 14–16 minutes, until cheese is melted and biscuit edges are golden.
- Loosen edges with a knife and remove to a serving tray. Optional: serve with sour cream, salsa, or chopped lettuce.
Notes
- You can prepare the beef mixture in advance and refrigerate it for up to 2 days.
- Try swapping beef for ground turkey or chicken for a lighter version.
- These reheat well in the oven or air fryer and freeze beautifully for meal prep.
Nutrition
- Serving Size: 1 taco cup
- Calories: 240 kcal
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg