Taco cups are a quick, hand-held appetizer made by pressing refrigerated biscuit dough into muffin cups, filling with cheesy seasoned ground beef, and baking until golden. They deliver taco flavor in bite-sized form without assembly fuss.
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Preheat oven to 375°F.
In a large skillet over medium-high heat, brown the ground beef, crumbling it as it cooks.
Drain the excess grease from the skillet.
Stir in the taco seasoning and water.
Remove the skillet from the heat and fold in the shredded cheese until melted and combined.
Thoroughly grease a 12-cup muffin tin with non-stick cooking spray.
Separate each biscuit into two thinner layers. You will have 16 layers, but will only use 12 for a standard muffin tin.
Press one biscuit layer into each muffin cup, forming a cup shape by pressing the dough down and up the sides.
Scoop the beef mixture evenly into each biscuit cup.
Bake for 12-15 minutes, or until the biscuit cups are golden brown and cooked through.
Let the taco cups cool in the pan for a few minutes, then use a knife to gently loosen them and transfer to a serving platter.
Top with sour cream, pico de gallo, and sliced jalapeños before serving.
Store cooled taco cups in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5 minutes.
Standard muffin tin (12-cup)
Yes. Assemble unbaked cups up to 4 hours ahead, refrigerate covered, then bake as directed. Baked cups can be reheated in a 350°F oven for 5 minutes.
Use non-stick cooking spray on the muffin cups, then gently press one flattened biscuit into each cup, working it up the sides to form a shell.
Yes. Swap taco seasoning for fajita seasoning, chili powder blend, or homemade Mexican spice mix at the same ratio.
The biscuit shells should be golden brown and firm to the touch, typically 12–15 minutes at 375°F.
You can use homemade biscuit dough or pizza dough, but refrigerated biscuits are easier to work with and bake more evenly in muffin cups.
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