Beef and Black Bean Taco Cups

Taco cups made with Pillsbury® dough sheets and filled with Progresso® beans, beef mixture for tasty appetizer. Perfect if you love Mexican cuisine.

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Servings 18

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ingredients 8
Prep Time 25 min
Total Time 55 min

Ingredients

3: cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets or 3 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

3/4: lb lean (at least 80%) ground beef

2: tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

1: can (15 oz) Progresso® black beans, drained, rinsed

1 1/4: cups shredded Mexican cheese blend (5 oz)

1 1/2: cups shredded iceberg lettuce

1: cup sour cream

1: cup Old El Paso® Thick 'n Chunky salsa (from 16-oz jar)

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Directions

1 Heat oven to 375°F. If using dough sheets: Unroll dough; press each sheet into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 3 large rectangles; press each into 12x8-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (4-inch) squares. Gently press squares into 18 ungreased regular-size muffin cups.
2 In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. In medium bowl, mix beef, taco seasoning and beans. Divide evenly among dough cups. Sprinkle with cheese blend.
3 Bake 18 to 22 minutes or until edges are golden brown. Cool 5 minutes. Run knife around edge of muffin cups to loosen. Remove from pan. Top with lettuce, sour cream and salsa. Serve warm.