GRANDS!™ EASY TACO MELTS
A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.
Provided by Pillsbury Kitchens
Categories Lunch
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In medium saucepan, cook beef, drain. Add taco seasoning mix, water and 1/2 cup of the salsa until thickened.
- Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
- Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream.
Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 6 g, TransFat 0 g
CRUNCHY TACO CUPS RECIPE BY TASTY
Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas
Provided by Iris Tian
Categories Appetizers
Yield 12 taco cups
Number Of Ingredients 6
Steps:
- In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
- Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
- Preheat oven to 375ºF (190ºC).
- Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
- Generously coat a standard size muffin tin with nonstick cooking spray.
- Line each cup of prepared muffin tin with a tortilla sheet.
- Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
- Lightly brush the top edges of the tortilla with cooking oil.
- Bake 18-20 minutes until cups are heated through and edges are golden brown.
- Enjoy!
Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
EASY TACO CUPS
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. -Ashley Jarvies, Manassa, CO
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through., Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups. , Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.
Nutrition Facts : Calories 291 calories, Fat 15g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 819mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.
TACO BISCUIT CUPS
Give traditional taco ingredients a warm, Southern touch in these Taco Biscuit Cups! These Taco Biscuit Cups are a great weeknight option with a side salad.
Provided by My Food and Family
Categories Home
Time 38m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Cook meat with seasoning mix as directed on package.
- Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
- Bake 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 70 mg, Sodium 1060 mg, Carbohydrate 30 g, Fiber 0.7969 g, Sugar 5 g, Protein 24 g
GRANDS! BISCUIT TACO CUPS
Make and share this Grands! Biscuit Taco Cups recipe from Food.com.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a 12-inch skillet, cook ground beef over medium-high heat, stirring frequently until thoroughly cooked; drain.
- Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer uncovered 10 minutes, stirring occasionally, or until ground beef mixture is slightly thickened.
- Meanwhile, spray outside bottom and sides of 8 (6-ounce) custasrd cups lightly with tooking spray. Separate dough into 8 biscuits. Roll or pan each biscuit to form 4-1/2 inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down in ungreased 15x10x1-inch baking pan.
- Bake 14-16 minutes or until deep golden brown.
- Carefully remove biscut cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup. Serve topped with cheese, lettuce, tomato, sour cream and salsa.
Nutrition Facts : Calories 487.8, Fat 21.9, SaturatedFat 8.6, Cholesterol 70.1, Sodium 966.4, Carbohydrate 42.5, Fiber 3.7, Sugar 4.8, Protein 29.2
TANGY TURKEY TACO CUPS
Serve these hand-held biscuit cups as a snack for game day, or as an easy family main dish.
Provided by Bibi
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 14m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
- Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
- Fill biscuit-lined muffin cups with turkey mixture.
- Bake in preheated oven until browned and hot, about 13 minutes.
- Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
- Bake 3 minutes more, or until cheese is melted.
- Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 23.4 g, Cholesterol 30.8 mg, Fat 9.5 g, Fiber 0.7 g, Protein 11.5 g, SaturatedFat 2.7 g, Sodium 889.7 mg, Sugar 5.1 g
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GRANDS!™ BISCUIT TACO CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (97)Category EntreeCuisine SouthwesternTotal Time 45 mins
- Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
- Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
- Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
- Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
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