Easy Taco Biscuit Cups

Does your family enjoy Taco Tuesday? My family loves tacos on any day! It doesn’t just have to be one day a week. In fact I’m pretty sure my husband would make tacos every single day if I’d let him. Easy taco biscuit cups are simple and a great variation on the typical soft or hard shell tacos. They can be changed to meet your family’s needs and likes easily. In fact, they are the perfect meal for picky eaters. 

I know what you’re thinking, don’t change something that is already great! Don’t worry these easy taco cups still use taco seasoning, and your favorite taco toppings. They are full of flavor, just in a crispy but soft buttery cup. Cover them in the toppings of your choice and they are perfect. 

I’ll be the first to admit that I can’t take credit for these, because if you search there are probably a hundred ways to make and bake these. I just felt the need to share this amazing recipe. They are kid friendly, can be prepped ahead, and even frozen! Try them and let me know what variations you use. 

Here are the ingredients you will need:

• 1 can 16.3 oz of biscuits (I used the 8 count flaky buttermilk)
• 1 lb of ground beef (You can sub ground turkey or chicken here)
• 1 packet of taco seasoning
• ¾ cup of shredded cheese
• Taco toppings

INSTRUCTIONS: 

1. Preheat oven to 375 degrees F.
2. Spray 8 cups of a standard-size muffin tin with non-stick cooking spray. Set aside.
3. Brown ground meat in a large skillet until no longer pink. Drain the meat and return it to the skillet. Make the taco meat according to the package of taco seasoning. 
4. Flatten biscuits with your fingers (or roll out) so that they become larger and thinner (about 4.5 inches in diameter). Press into bottom and up sides of prepared muffin cups.
5. Spoon a few tablespoons of taco meat into the bottom of each biscuit cup, packing it down and adding more if it will fit.
6. Top meat mixture with a tablespoon or two of salsa or pico de gallo (I just used green onion and jalapeno on these) and about 1-2 tablespoons of shredded cheese.
7. Gently press down the cheese so that it is centered over the filling and is not spilling over the edges of the pan.
8. Bake for 13-15  minutes, or until the cheese is melted and the edges of biscuits are golden brown. (Your oven may vary)
9. Remove muffin pan to a wire rack and gently run a knife around the edge of each biscuit to loosen.
10. Use a spoon to carefully remove biscuit cups from the pan. 
11. Serve hot and garnish with optional toppings.

PREPPING AHEAD: 

If you want to prep these easy taco biscuit cups ahead you have a few options. You can make your taco meat and freeze it. Having taco meat already prepared saves time when making these. You can also prep the taco cups at lunch, and store in the fridge loosely wrapped until ready to cook at dinner. 

FREEZING: 

These taco cups can be frozen and easily reheated. I have reheated in the oven covered loosely with foil at around 300°. They have also been microwaved and tasted just fine.

Easy Biscuit Taco Cups

A variation of the soft taco, that is delicious and easy to make.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 8 Cups

Ingredients

  

• 1 can 16.3 oz of biscuits I used the 8 count flaky buttermilk
• 1 lb of ground beef You can sub ground turkey or chicken here
• 1 packet of taco seasoning
• ¾ cup of shredded cheese
• Taco toppings

Instructions

 

• Preheat oven to 375 degrees F.
• Spray 8 cups of a standard-size muffin tin with non-stick cooking spray. Set aside.
• Brown ground meat in a large skillet until no longer pink. Drain the meat and return it to the skillet. Make the taco meat according to the package of taco seasoning.
• Flatten biscuits with your fingers (or roll out) so that they become larger and thinner (about 4.5 inches in diameter). Press into bottom and up sides of prepared muffin cups.
• Spoon a few tablespoons of taco meat into the bottom of each biscuit cup, packing it down and adding more if it will fit.
• Top meat mixture with a tablespoon or two of salsa or pico de gallo (I just used green onion and jalapeno on these) and about 1-2 tablespoons of shredded cheese.
• Gently press down the cheese so that it is centered over the filling and is not spilling over the edges of the pan.
• Bake for 13-15  minutes, or until the cheese is melted and the edges of biscuits are golden brown. (Your oven may vary)
• Remove muffin pan to a wire rack and gently run a knife around the edge of each biscuit to loosen.
• Use a spoon to carefully remove biscuit cups from the pan.
• Serve hot and garnish with optional toppings.

Keyword biscuit taco cups, Easy, easy tacos, ground beef taco cups, Tacos