Grands!® Biscuit Taco Cups

Refrigerated biscuits make a grand holder for taco filling and all its trimmings!

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Servings 8

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( 123 ) Ratings

123 Ratings

5 Stars 13%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 28 )

17934eeb-64d1-43da-a87e-91d2bf8970da

ingredients 10
Prep Time 45 min
Total Time 45 min

Ingredients

1 1/2: lb lean (at least 80%) ground beef

1: (15-oz.) can spicy chili beans, undrained

1: package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix

1/2: cup water

1: can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1: cup shredded Cheddar cheese (4 oz)

1/2: cup shredded lettuce, if desired

1/2: cup chopped tomato, if desired

1/2: cup sour cream, if desired

1/2: cup Old El Paso® Salsa, if desired

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Directions

1 Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 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.
3 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.
4 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.
5 Top with cheese, lettuce, tomato, sour cream and salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco Cup

Calories: 450
Calories from Fat: 200),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 4g 4% ),
Cholesterol: 70mg; 70%;
Sodium: 1360mg; 1360%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 25%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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ness265

report Posted Mar. 11, 2013 7:13 PM

Hmmm, I couldn't get the cups to turn out right. I think I need a picture! My cups came out flat! What did I do wrong?

Donna1555

report Posted Mar. 1, 2013 2:26 AM

Love the recipe. Used to make cornbread bowls filled with chili! YUM! Pillsbury doesn't make the corn muffins anymore! Bring the grands corn biscuits back......PLEASE!

tonie641

report Posted Nov. 4, 2012 9:31 PM

This dish is a hit with my family. It actually is my 11 yr old daughters must have for her birthday dinner! My older daughter is a vegetarian & she will fill it with beans. Just a great idea for a "taco bowl". I've given this recipe to friends & they have all loved it!

lm6000

report Posted Sep. 3, 2012 10:38 PM

this was great everybody loved it i did saute a diced onion and about 4 cloves of garlic in cast iron pan first then added the meat and rest but i give it 5 stars

Pdzemke

report Posted Oct. 26, 2011 11:51 AM

Really not worth the trouble. The filling was VERY bland - I added picante sauce to give it some flavor. Cute presentation, but I'll stick with traditional tacos.