Cheesy Taco Cups Snack Bake
These cheesy taco cups are a tasty, gluten-free snack perfect for parties or quick bites, combining seasoned ground beef, melted cheddar, and biscuit dough baked into handheld cups.
Equipment
- 1 muffin tin standard size, greased
- 1 medium skillet for cooking beef
Ingredients
- 1 lb ground beef
- 1 package canned biscuit dough about 8 biscuits, 12 oz
- 1 packet taco seasoning about 1 oz
- 1 cup shredded cheddar cheese
- Sour cream to serve
- Diced tomatoes to serve
- Shredded lettuce to serve
Instructions
- Preheat oven to 375°F (190°C) and grease a standard muffin tin with non-stick cooking spray.
- Separate biscuit dough and slice each biscuit in half horizontally to create thinner disks.
- Press each biscuit half into muffin tin wells, covering the bottom and sides to form cups.
- Cook ground beef in a medium skillet over medium heat until browned, draining excess fat if needed.
- Add taco seasoning and water according to packet instructions, stir, and simmer until thickened.
- Lower heat and stir in shredded cheddar cheese until melted and combined.
- Spoon beef and cheese mixture evenly into prepared biscuit cups.
- Bake in preheated oven for about 15 minutes until biscuit cups are golden and cooked through.
- Let taco cups cool slightly, then carefully remove from muffin tin using a butter knife if needed.
- Top each cup with sour cream, diced tomatoes, and shredded lettuce, and serve warm.
Notes
- Customize toppings to your preference.
- Watch baking time as oven temperatures vary.
- Make ahead and reheat before serving.