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Cheesy Beef Mini Taco Cups

Savory, bite-sized taco cups baked in a golden crust, packed with seasoned ground beef, melted cheddar, and fresh toppings.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 taco cups
Course: Appetizer, Main Course, Snack
Cuisine: Mexican-American, Tex-Mex
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base and Filling
  • 1 can refrigerated biscuit dough 16.3 oz
  • 1 lb ground beef 80/20 preferred
  • 1 packet taco seasoning 1 oz
  • 0.33 cup water
  • 1.5 cups sharp cheddar cheese freshly grated
Garnishes
  • 0.5 cup sour cream
  • 1 large Roma tomato diced
  • 0.25 cup red onion chopped
  • 1 jalapeño pepper diced, seeds removed

Equipment

  • 12-cup muffin tin
  • Large Skillet
  • Box Grater

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
  2. In a skillet over medium-high heat, brown the ground beef until cooked through. Drain excess grease.
  3. Add taco seasoning and water to the beef. Simmer for 3-4 minutes until thickened. Set aside.
  4. Press each biscuit flat and push into the cups of the muffin tin to form a bowl shape.
  5. Fill each dough cup with the seasoned beef mixture.
  6. Top generously with freshly grated cheddar cheese.
  7. Bake for 12-15 minutes until the crust is golden and cheese is melted and bubbly.
  8. Let cool in the pan for 5 minutes before removing.
  9. Garnish with sour cream, diced tomatoes, red onions, and jalapeños. Serve immediately.

Notes

Drain the beef well to prevent soggy dough bottoms. Shredding your own cheese from a block guarantees the best melt. Reheat leftovers in an air fryer for the best texture.