Taco Biscuit Cups are a fun and easy way to enjoy the classic flavors of tacos in a convenient, bite-sized form. Each cup is made by lining muffin tins with refrigerated biscuit dough, then filling them with a savory mixture of seasoned ground beef, Rotel tomatoes, and green chilies. Topped with cheddar cheese and baked until golden, these delicious cups are perfect for snacks, appetizers, or even as a quick family meal. They’re easy to prepare and a sure hit at any gathering. Serve them warm, and feel free to add your favorite taco toppings like sour cream, salsa, or guacamole.

Taco Biscuit Cups
Taco biscuit cups | Myhomemaderecipe.com

Taco Biscuit Cups are the perfect combination of savory taco flavors wrapped in fluffy biscuit dough. These cheesy, bite-sized cups are great for a quick snack, party appetizer, or family dinner. Let’s go over the ingredients you’ll need to create these delicious cups.

INGREDIENTS

  • Lean ground beef: 1 lb for the savory taco filling.
  • Taco seasoning mix: 1 package to add that classic taco flavor.
  • Water: 3/4 cup, used to help the seasoning blend with the beef.
  • Shredded cheddar cheese: 1 cup for a cheesy topping.
  • Rotel diced tomatoes and green chilies: 1 can, drained, to add a bit of spice and flavor to the filling.
  • Refrigerated jumbo biscuits: 1 can (16.3 oz), divided and pressed into muffin tins to form the biscuit cups.

INSTRUCTIONS

Step 1:
Preheat your oven to 375°F (190°C) and grease a 12-section muffin tin to prevent the biscuit dough from sticking.
Step 2:
In a large skillet, cook the ground beef over medium heat until browned and crumbled, about 6-8 minutes. Drain any excess fat.
Step 3:
Stir in the taco seasoning and 3/4 cup of water. Bring the mixture to a boil, then reduce heat and simmer for about 5 minutes until the sauce thickens and coats the beef.
Step 4:
Remove the skillet from heat and stir in the drained Rotel diced tomatoes and green chilies.
Step 5:
Separate the jumbo biscuits and press each one into a muffin cup, spreading the dough up the sides to form a cup shape.
Step 6:
Spoon the seasoned beef mixture evenly into each biscuit cup, filling them generously.
Step 7:
Top each filled cup with a sprinkle of shredded cheddar cheese.
Step 8:
Bake the taco biscuit cups in the preheated oven for 12-15 minutes, or until the biscuits are golden and the cheese is melted.
Step 9:
Remove from the oven and allow the cups to cool slightly before serving. Enjoy warm with your favorite taco toppings!

Serving and Storage Tips

  • Serve the Taco Biscuit Cups warm, straight out of the oven. They’re perfect on their own, but you can also top them with sour cream, salsa, or guacamole for an extra burst of flavor.
  • These cups make great party appetizers or a fun weeknight meal. Pair them with a fresh side salad or chips and salsa for a complete meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through before serving.

Helpful Notes

  • Feel free to swap out the ground beef for ground turkey or chicken for a lighter option. You can also make these vegetarian by using black beans in place of the meat.
  • If you like a bit of heat, sprinkle some chopped jalapeños or a dash of hot sauce over the filling before baking.
  • The biscuit dough will puff up as it bakes, so make sure to press it well into the sides of the muffin tin to create a good cup shape for the filling.

Tips from well-known chefs

  • Chef Rachael Ray recommends brushing the tops of the biscuits with a little melted butter before baking for an extra golden finish.
  • Chef Bobby Flay suggests adding a sprinkle of smoked paprika to the taco seasoning for a deeper, smoky flavor in the beef mixture.
  • Chef Ina Garten advises using freshly grated cheese instead of pre-shredded for the best melt and flavor in dishes like this.