Savory Taco Cups

I rely on these taco biscuit cups for stress-free weeknight dinners. I first threw them together when my kids wanted something different than our usual taco setup. That flaky, buttery biscuit shell stuffed with seasoned beef and melty cheese is hard to beat. You can hold 'em in your hand, and they're a blast to make and eat. Honestly, they're like a tidy, upside-down taco that gets everyone running to the table—no more stalling!

I put these on the table for my son's basketball squad last month. Even the kid who claimed he "can't stand Mexican food" grabbed seconds and thirds. His mom texted to say it's now in their regular dinner line-up since he actually ate something new for a change. That's a win!

Delicious Key Ingredients

• Cold biscuits from a can: Give you that flaky base that holds all the tasty filling. I stick with the regular size for muffin pans. The bigger ones end up too large here.
• Ground beef (lean): This packs your cups with protein and keeps things hearty. If you go with 93% lean, they won't turn out greasy, but you can do 85% if you drain 'em well.
• Taco spice mix: Brings all those classic flavors to the party. Packets are quick, but I mix up my own if I want to tweak the heat or salt.
• Shredded cheese (cheddar): Melted cheese holds everything together and makes it gooey. Sharp cheddar's my pick, but any blend's good.
• Cilantro (optional): Adds a fresh pop of green if you want. Adults like it; my kids, not so much, so I leave it out sometimes.

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Simple Step-By-Step

Just the right baking time:

Once they've baked about 8 minutes, start checking. Golden brown but not overdone is perfect. Oven times and biscuits can vary, so keep an eye out.

Cheese on top:

Add plenty of cheese to finish—it melts and keeps the tops together. Edge-to-edge cheese looks great too.

How much filling:

Resist packing them too full! One or two heaping spoonfuls is the sweet spot. Go by your muffin tin size.

Biscuit shaping:

Gently press the dough into the tin, pushing it up the sides but keeping the bottom from thinning out. I like to press with a small measuring cup to get a neat cup shape.

Getting the seasoning right:

Stirring in water with your taco seasoning gives the beef a saucy coat instead of dry, dusty spots. Don't forget that part!

Beef browning:

Let the ground beef get nice and brown, even a little crispy on the edges. Those tasty bits make a big difference.

I've tinkered with this one over the years. I used to bake the biscuits with everything all at once, but the bottoms were sometimes soggy. Now I throw the biscuits in the oven while the meat's browning, and they're just right. I've given different meats a shot, too, but ground beef always gives that true taco taste—though turkey does the job if you're going lighter.

Serving Inspiration

Bring these out hot and let everyone top them up. My crew goes wild for shredded lettuce, chopped tomatoes, black olives, and a big scoop of guac or sour cream. In summer, toss a green salad or some corn salad on the side for a full meal. They fit in perfectly at game day hangouts with your favorite snacks, and if folks are starving, throw in some black beans or Mexican rice alongside.

Fun Variations

Switch it up with ground turkey or chicken for a lighter bite. Crank up the spice by tossing in a chopped jalapeño or a splash of hot sauce. Going vegetarian? Use black beans or veggie crumbles instead of beef. Sometimes I split the batch—half beef, half beans—just to cover everyone's favorite. For "breakfast cup" nights, scrambled eggs in the filling totally win over the kids!

Leftover Tips

These taste their best the minute they're out of the oven when the biscuits are still crisp. Stash leftovers in the fridge in a sealed container for a couple of days. When you're ready, heat 'em up in a 350°F oven for about 5-10 minutes to crisp them again. The microwave will do if you're desperate, but the biscuits go a bit soft. I don't bother freezing—biscuits turn mushy after thawing—so I just make enough for us to finish in a night or two.

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I've whipped these up for everything from quick weeknight dinners to potlucks and even campouts—they're awesome cooked in a cast iron muffin tin over the fire. Meals you can hold just make dinner way more fun. Turns out, my kids have even picked these as their birthday meal now and then, which is the ultimate stamp of approval! They're easy enough for rushed nights and just special enough to make any meal a little party.

Recipe FAQs

→ Can I swap in turkey instead of ground beef?

Of course! Ground turkey, chicken, or even veggie-based crumbles go great with taco spices.

→ What muffin tin size should I use?

A standard 12-cup muffin pan works best, though mini tins are fine too—just cut the biscuit dough smaller.

→ Is it okay to prep this dish in advance?

You can cook the meat filling ahead of time. But for best flavor and texture, put the cups together and bake them fresh.

→ What sides go well with taco cups?

A crisp salad, some Mexican-style rice, or creamy refried beans pair well. You can also add bowls of toppings like salsa, guac, or sour cream for extras!

→ How should I store and reheat leftovers?

Keep in a container with a tight lid in the fridge for up to 3 days. To reheat, put them in a 350°F oven for about 5-7 minutes, or nuke them for 20-30 seconds in the microwave.