Taco Biscuit Cups (Print version)
Crispy biscuit cups with seasoned beef and melted cheddar, a 30-minute handheld dinner that kids love.
# Ingredients:
For the filling
01 -
1 lb (450 g) lean ground beef
02 -
1 oz packet taco seasoning
03 -
2/3 cup water
04 -
2 tablespoons fresh cilantro, chopped (optional)
For the cups
05 -
1 can (16.3 oz) refrigerated homestyle biscuits, 8 count
06 -
1 cup shredded sharp cheddar cheese
07 -
Nonstick cooking spray
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no pink remains, 6 to 8 minutes. Drain off any excess fat.
02 -
Stir in the taco seasoning and water. Simmer for 3 to 5 minutes, stirring occasionally, until the liquid is absorbed and the mixture is thick and glossy. Remove from heat.
03 -
Preheat the oven to 400°F (200°C). Spray a 12-cup muffin tin with nonstick spray. Separate the biscuits and press one round into each of 8 muffin cups, pushing the dough up the sides to form a shell.
04 -
Divide the beef mixture evenly among the biscuit shells. Sprinkle each cup with shredded cheddar cheese.
05 -
Bake for 10 to 12 minutes, until the biscuits are puffed and deep golden brown and the cheese is melted. Let cool 2 minutes before removing from the tin.
# Good to know:
01 -
Best served warm while the cheese is still melty.
02 -
Let cups rest 2 minutes so they hold their shape when lifted out.