Tasty Taco Teacups

Good morning, all!  It’s a gloomy day in my neck of the woods, made gloomier by being up until the wee hours exchanging gifs with my dear friend, Carrie (this newer feature on Facebook Messenger is best discovered during daylight hours).  Mama is tired, but luckily I stumbled upon a very easy winner in the kitchen last night and by golly, I’m making it again tonight.  I’ll be a hero!

Remember Cheeseburger Cups from a little while back?  Well, meet their cousin, born out of the fatigue which comes from raking and scooping 32 yards (or so) of leaves over the last few days.  I figured, “Meh, why not?” and gave it a shot.  I like to save my experimental or laziest and least difficult meals for my single parent weeks (I do not know how working single parents do it!  They deserve super hero status) when Jamie’s gone and was in the mood for Mexican last night.  Call me silly, but I like the man to eat well when he’s home since the cooking can be iffy offshore, or now, on the road.

My kids tore into these, but I would recommend doubling the recipe if you have more than three people at your table.  The only complaint I received was a reprimand from Andrew for not putting out the olives.  They are really good plain, but great dressed up!

Taco Teacups

Serves: 3-4        Prep time: 5-10 minutes         Oven: 400 °
Ingredients
  • 1 lb ground beef
  • 1 package or 1/4 cup taco seasoning
    • 2/3 cup water
  • 1 tube refrigerated biscuits
  • 1/2 cup shredded cheddar or taco mix cheese
  • cornmeal for dusting
Optional
  • sour cream, lettuce (chopped or shredded), tomato (diced), taco sauce, olives, etc.
Directions

In a skillet, brown the ground beef, drain and prepare according to taco seasoning directions, adding the taco seasoning and water.

Grease a muffin tin and dust inside the cups with cornmeal.  Press biscuits into individual cups of the greased and dusted tin, bringing the dough up the inside of the cups, but not over the lip.*

Spoon the taco meat evenly into all biscuit cups and top with shredded cheese.

Bake at 400 degrees for 14-16 minutes or until golden brown.

Remove from muffin tin with a fork and top with lettuce, tomato, taco sauce, sour cream, olives, etc.  Enjoy!

Note:

*Naturally, I got goofy and rolled my biscuits flat on a surface dusted with cornmeal.  It added nice flavor and gave me evenly cooked biscuits.

 

 

 

 

 

 

 

 

 

 

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