Taco Biscuit Cups

These taco biscuit cups have become my weeknight dinner secret weapon. I discovered this recipe a few years back when looking for something fun to make with my kids that wasn't our standard taco night. The combination of flaky biscuit "cups," seasoned ground beef, and melty cheese creates this perfect hand-held meal that's both fun to make and fun to eat. They're essentially an inside-out taco that's neater to eat and guaranteed to get everyone to the dinner table without the usual "five more minutes" negotiations!

Last month, I made these for my son's basketball team dinner. Even the pickiest eater in the group (who supposedly "hates all Mexican food") ate three of them and then asked his mom if she could get the recipe. She texted me later saying it was the first "new" food he'd willingly tried in months! Now they're in her regular dinner rotation too.

Key Ingredients

• Refrigerated biscuits: Create that perfect flaky, buttery cup to hold all the taco goodness. The regular-sized ones work perfectly in standard muffin tins. I've tried the grands/jumbo biscuits too, but they're actually a bit too big for this recipe.
• Lean ground beef: Forms the hearty, protein-packed filling. I use 93% lean to keep these from getting greasy, but 85% works too if you drain it well.
• Taco seasoning: Adds that classic taco flavor that everyone loves. The packet is convenient, but I sometimes use my homemade blend when I have time to control the salt and spice level.
• Shredded cheddar: Creates that essential gooey, melty top that holds everything together. I prefer sharp cheddar for the best flavor, but a Mexican blend works beautifully too.
• Fresh cilantro: This optional ingredient adds a pop of freshness and color. I include it when cooking for adults, but often skip it for kid-focused meals since it can be polarizing.

Pin it

Step-by-Step Instructions

Perfect beef texture:

Cook the meat until it's nicely browned with some crispy bits for the best flavor. Those slightly caramelized pieces make all the difference in the final taste.

Seasoning technique:

Adding the water to the seasoning creates that saucy coating on the meat instead of dry spices that might not distribute evenly. Don't skip this step!

Biscuit pressing:

When pressing the biscuits into the muffin tin, use your fingers to gently work the dough up the sides, being careful not to make the bottom too thin. I use the bottom of a small measuring cup to help create an even cup shape.

Filling amount:

Don't overfill the cups or they'll be too messy to eat. About 1-2 tablespoons of filling per cup is perfect, depending on the size of your muffin tin.

Cheese topping:

A generous pinch of cheese on top not only adds flavor but also helps hold the filling together when melted. Make sure to get it all the way to the edges for the prettiest presentation.

Perfect baking time:

Watch these carefully after the 8-minute mark. You want the biscuits to be golden and cooked through but not overly browned. The exact time can vary depending on your oven and the brand of biscuits.

I've been perfecting this recipe for years, making little tweaks each time. My first attempts didn't pre-cook the biscuits at all, which sometimes left them undercooked on the bottom. Now I get them in the oven while I'm browning the meat, which ensures they're perfectly cooked. I also experimented with different meats before deciding that classic ground beef gives the most authentic taco flavor, though ground turkey works well for a lighter option.

Serving Ideas

Serve these cups fresh from the oven with a toppings bar alongside. My family loves adding shredded lettuce, diced tomatoes, sliced black olives, and dollops of sour cream and guacamole. For a complete meal, pair with a simple green salad or corn salad in summer. They're also perfect for game day gatherings alongside other finger foods. For larger appetites, I sometimes serve them with a side of Mexican rice or black beans.

Tasty Twists

Try using ground chicken or turkey instead of beef for a lighter version. For a spicier kick, add a diced jalapeño or some hot sauce to the meat mixture. Vegetarian friends? Substitute black beans or vegetarian crumbles for the ground beef. When I'm feeding a crowd with varied preferences, I often make half with beef and half with beans. For breakfast-for-dinner nights, I sometimes add scrambled eggs to the filling for "breakfast taco cups" that my kids absolutely love.

Storage Smarts

These cups are best enjoyed immediately after baking when the biscuits are at their crispest. If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for about 5-10 minutes to recrisp the biscuits. The microwave works in a pinch, but the biscuits will be softer. I've found these don't freeze particularly well as the biscuits tend to get soggy when thawed, so I prefer to make just what we'll eat.

Pin it

I've made these taco biscuit cups for countless family dinners, potlucks, and even camping trips (they work beautifully in a cast iron muffin pan over a campfire). There's something about handheld meals that makes dinner more fun and interactive. My kids have even requested these for birthday dinners over the years, which is pretty much the highest compliment a family recipe can receive. They're simple enough for busy weeknights but special enough to make any dinner feel like a little celebration!

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work great with the taco seasoning.

→ What size muffin tin should I use?

A standard 12-cup muffin tin works best for this recipe. Mini muffin tins can work too, but you'll need to cut the biscuits into smaller pieces.

→ Can I make these ahead of time?

You can prepare the meat mixture ahead of time, but it's best to assemble and bake the cups just before serving for the freshest results.

→ What can I serve with these taco cups?

Try a simple side salad, Mexican rice, or refried beans. Set out toppings like sour cream, guacamole, and salsa for everyone to customize their cups.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds until warmed through.