If you are craving a fun, delicious, and easy-to-make snack or appetizer, you simply have to try this Taco Biscuit Cups Recipe. These little pockets of flavor combine the comforting flakiness of buttery biscuits with the zesty, savory goodness of seasoned ground beef and melted cheddar cheese. Perfectly portable and irresistibly tasty, these taco-inspired bites bring a fiesta to your taste buds while being super simple to prepare. Whether you’re hosting a party, need a weeknight meal idea, or just want a crowd-pleasing snack, these Taco Biscuit Cups deliver satisfying texture, bold flavor, and plenty of smiles.
Ingredients You’ll Need
This Taco Biscuit Cups Recipe keeps things delightfully straightforward, with every ingredient playing an essential role. From the hearty ground beef to the tangy salsa and melty cheese, these components come together to create amazing flavor and texture.
- 1 lb lean ground beef: The protein base that soaks up taco seasoning and makes these bites hearty and filling.
- 1 (1-oz) package taco seasoning: Adds a perfect blend of spices that bring that classic taco zing.
- ½ cup salsa: Injects moisture, freshness, and a little kick to the beef mixture.
- 3 Tbsp water: Helps meld the seasoning and salsa with the beef for a saucy consistency.
- 1 cup shredded cheddar cheese (divided): Its sharpness complements the savory beef and melts beautifully over the biscuit cups.
- 2 (6-oz) cans refrigerated biscuits (10 biscuits total): These create the soft, flaky, golden cups that hold all the delicious fillings.
How to Make Taco Biscuit Cups Recipe
Step 1: Prepare Your Oven and Muffin Pan
Start by preheating the oven to 350ºF. Then, give a regular muffin pan a good spray with nonstick cooking spray. This ensures your biscuit cups pop right out after baking, perfect for a flawless presentation every time.
Step 2: Cook the Beef Mixture
In a large skillet over medium-high heat, cook your lean ground beef until it’s fully browned. Drain off any excess grease to keep things from getting greasy. Next, stir in the taco seasoning, ½ cup salsa, and 3 tablespoons water. Reduce the heat to low and let this flavorful mixture simmer for about 10 minutes until it thickens nicely. Season with salt and pepper according to your taste, then remove from the heat and stir in half the shredded cheddar cheese for that melty richness.
Step 3: Shape the Biscuit Cups
Open those refrigerated biscuit cans and separate the dough into 10 individual biscuits. Using a rolling pin, roll each biscuit into a larger, thinner circle—this extra stretch helps the dough mold perfectly inside the muffin pan cups. Firmly press each rolled biscuit into the bottom and up the sides of each muffin cup to create a bowl-shaped base ready to cradle all that tasty filling.
Step 4: Fill and Top the Biscuit Cups
Spoon the warm, cheesy beef mixture evenly into each biscuit cup. Make sure every bite will have that perfect blend of meat and biscuit. Then, sprinkle the remaining shredded cheddar over the top to add gooey, cheesy goodness that melts just right as it bakes.
Step 5: Bake to Golden Perfection
Place the muffin pan into the preheated oven and bake for 17 to 20 minutes. You’ll know they’re ready when the biscuit edges turn a gorgeous golden brown. For an extra pop of freshness and color, sprinkle some chopped cilantro over the tops before serving. And there you have it — irresistible Taco Biscuit Cups straight from your oven!
How to Serve Taco Biscuit Cups Recipe
Garnishes
Top your Taco Biscuit Cups with fresh cilantro, sour cream, or sliced green onions to add freshness and a bright contrast to the warm, savory filling. A dollop of guacamole or a few jalapeño slices can also amp up the flavor and add a creamy or spicy kick.
Side Dishes
Serve these tasty cups alongside a crisp green salad, Mexican street corn, or a simple black bean salad for a full meal packed with complementary textures and flavors. They also pair wonderfully with chips and salsa or a fresh pico de gallo for a casual, festive spread.
Creative Ways to Present
For parties, arrange your Taco Biscuit Cups on a colorful platter lined with leafy greens or decorative taco-themed napkins. You can even serve them in mini paper muffin liners for easy grabbing and mess-free eating. They also work great as fun lunchbox treats or game day snacks where friends and family can dig in happily.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (not likely, but it happens), place them in an airtight container and store them in the refrigerator. They’ll keep well for up to 3 days, so you can enjoy this Taco Biscuit Cups Recipe again without any loss of flavor or texture.
Freezing
To freeze, wrap individual cups tightly in plastic wrap or foil and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. When you want to enjoy them again, simply thaw in the fridge overnight before reheating.
Reheating
Reheat frozen or refrigerated Taco Biscuit Cups in a preheated oven at 350ºF for about 10 minutes or until warmed through. This keeps the biscuit crust crisp and the cheesy filling melty, unlike microwaving, which can make them soggy.
FAQs
Can I use other types of meat for this Taco Biscuit Cups Recipe?
Absolutely! Ground turkey, chicken, or even a vegetarian substitute like seasoned black beans or lentils can work beautifully. Just adjust the seasoning and cooking time accordingly.
What if I don’t have refrigerated biscuits?
No worries! You can use homemade biscuit dough or even small flour tortillas shaped into cups as an alternative. Keep in mind baking times may vary slightly.
Is this recipe spicy?
The spice level depends mostly on the taco seasoning and salsa you choose. For milder tastes, use mild salsa and seasoning; for more heat, opt for spicy versions or add a pinch of cayenne pepper.
Can I prepare the beef mixture ahead of time?
Yes! The beef mixture can be made a day in advance and stored in the fridge. Just fill and bake the biscuit cups when you’re ready to serve for maximum freshness.
How do I make sure my biscuit cups come out crispy?
Rolling the biscuit dough thin and pressing it firmly into the muffin pan helps create sturdy cups. Baking at the right temperature until golden brown ensures a crisp texture on the outside while staying soft inside.
Final Thoughts
You really can’t go wrong with this Taco Biscuit Cups Recipe — it’s a fantastic blend of convenience, comfort, and bold flavor that’s sure to brighten up any gathering or mealtime. Simple ingredients come together to create something special, and I hope you have as much fun making them as you will eating them. Give this recipe a try soon and watch these crowd-pleasing bites disappear fast!
Print
Taco Biscuit Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Total Time: 27-30 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Description
Taco Biscuit Cups are a delicious and easy-to-make appetizer or snack featuring seasoned ground beef and melted cheddar cheese within a flaky biscuit shell. Baked to golden perfection, these savory cups combine classic taco flavors with fluffy biscuits for a crowd-pleasing treat that’s perfect for parties or family meals.
Ingredients
Meat Mixture
- 1 lb lean ground beef
- 1 (1-oz) package taco seasoning
- ½ cup salsa
- 3 Tbsp water
- Salt, to taste
- Black pepper, to taste
- ½ cup shredded cheddar cheese
Biscuit Cups
- 2 (6-oz) cans refrigerated biscuits (10 biscuits total)
- ½ cup shredded cheddar cheese
- Nonstick cooking spray
- Fresh cilantro, for garnish
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 350ºF. Spray a regular muffin pan thoroughly with nonstick cooking spray to prevent sticking of the biscuit cups.
- Cook the Ground Beef: In a large skillet over medium-high heat, cook the lean ground beef until fully browned. Drain any excess grease. Then add the taco seasoning, salsa, and water to the skillet. Stir well and reduce heat to low. Simmer for 10 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper to taste. Remove from heat and stir in ½ cup shredded cheddar cheese. Set aside.
- Prepare Biscuit Cups: Open the canned refrigerated biscuits and separate into 10 individual biscuits. Using a rolling pin, roll each biscuit into a larger circle to fit each muffin cup. Firmly press each rolled biscuit into the bottom and up the sides of the greased muffin cups to form a cup shape.
- Fill Biscuit Cups: Spoon the prepared meat mixture evenly into each biscuit cup. Then sprinkle the remaining ½ cup shredded cheddar cheese on top of each filled biscuit cup.
- Bake: Place the muffin pan in the preheated oven and bake the cups for 17 to 20 minutes until the biscuits are golden brown and cooked through.
- Garnish and Serve: Remove from the oven and sprinkle fresh cilantro over the biscuit cups for a bright, fresh finish. Serve warm and enjoy.
Notes
- Make sure to drain the beef well to avoid soggy biscuit cups.
- You can substitute cheddar cheese with your favorite cheeses like Monterey Jack or pepper jack for extra spice.
- For added crunch, top with crushed tortilla chips after baking.
- These cups can be made ahead and reheated in the oven for 5-7 minutes.
- Use mild or hot salsa depending on your heat preference.
