Beef and Black Bean Taco Cups

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cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheets or 3 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
lb lean (at least 80%) ground beef
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
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
cup sour cream
cup Old El Paso™ Thick 'n Chunky salsa (from 16-oz jar)


  1. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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