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Beef and Black Bean Taco Cups

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  0 reviews
  • 25 min prep time
  • 55 min total time
  • 8 ingredients
  • 18 servings
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Taco cups made with Pillsbury® dough sheets and filled with Progresso® beans, beef mixture for tasty appetizer. Perfect if you love Mexican cuisine.

3
cans (8 oz each) Pillsbury™ refrigerated Crescent 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)

Steps

  • 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.

Expert Tips

Mix up the seasoned beef, black beans and cheese blend and use it as a taco filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
257
% Daily Value
Total Fat
14g
0%
Saturated Fat
7g
0%
Sodium
561mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
1g
0%
Protein
9g
9%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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