Ingredients
Scale
Main Ingredients
1 can (16.3 oz / 462 g) refrigerated biscuit dough (8 biscuits)
1 lb (454 g) lean ground beef (90/10 preferred)
Seasoning
1 packet (1 oz / 28 g) taco seasoning
¼ cup water
Optional Toppings
1 cup shredded cheddar cheese
½ cup sour cream
1 cup shredded lettuce
½ cup diced tomatoes
¼ cup sliced black olives
2 tbsp chopped fresh cilantro
½ cup salsa
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a standard 12-cup muffin pan.
- Cook ground beef in a skillet over medium heat for 6–8 minutes until fully browned.
- Drain excess grease.
- Add taco seasoning and water. Simmer for 2–3 minutes until thickened.
- Separate biscuit dough into individual biscuits.
- Flatten each biscuit into a 4-inch circle.
- Press dough circles into muffin cups, forming small shells.
- Add 1 tablespoon cheddar cheese to the bottom of each cup (optional but recommended).
- Fill each cup with about 2 tablespoons taco meat.
- Bake for 12–15 minutes until golden brown.
- Cool for 5 minutes in the pan.
- Remove carefully and add desired toppings.
- Serve warm.
Notes
For extra crispy taco cups, add shredded cheese beneath the meat filling.
Use lean ground beef to avoid greasy cups.
Do not overfill or the filling may spill during baking.
Allow taco cups to cool for 5 minutes before removing from the muffin pan.
Leftovers can be refrigerated for up to 3 days.
Reheat in an air fryer at 350°F for 3–4 minutes for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American-Mexican Fusion