Taco Biscuit Cups - Kraft Recipes Top
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Taco Biscuit Cups

Prep Time
Total Time

5 servings

Give traditional taco ingredients a warm, Southern touch in these Taco Biscuit Cups! These Taco Biscuit Cups are a great weeknight option with a side salad.

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Cook meat with seasoning mix as directed on package.
  • Press biscuits onto bottoms and up sides of 10 muffin cups; fill with meat mixture.
  • Bake 15 min. Sprinkle with cheese; bake 2 to 3 min. or until melted.

Special Equipment Needed

Serving Suggestion

Don't let the fun stop at the entrée. Round out the meal with a fun salad bar. Fill a large bowl with crisp salad greens and smaller bowls with an assortment of chopped fresh vegetables. Then, let everyone help themselves to create their own salad.


Prepare using KRAFT Shredded Monterey Jack Cheese.

Special Extra

Serve with TACO BELL® Thick & Chunky Salsa.


  • 5 servings

Nutritional Information

Serving Size 5 servings
Calories 400
Total fat 19g
Saturated fat 8g
Cholesterol 70mg
Sodium 1060mg
Carbohydrate 30g
Dietary fiber 0.7969g
Sugars 5g
Protein 24g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from These turned out DELICIOUS! These turned out DELICIOUS!!!! I read in a previous review where they made taco shell cups by getting your cupcake pan and turning it upside down. Then spray it with pam or whatever and press your buscuits down to form the cup shape. Pop them in the oven for about 10 minutes and u have these awesome lil buscuit taco shells. They came out beautifully! THEN, I added onion and taco seasoning to the beef and BAM...INSTANT GOODNESS!!!! These were such a BIG hit. Definately going to do again. Endless possibilities. I was thinking BBQ chicken and cheese or cheeseburger or even breakfast (scram egg and bacon with cheese). I love this idea!
Date published: 2012-04-28
Rated 4 out of 5 by from I thought this was very good. I thought this was very good. My 2 year old son snuck back in and stole another one! lol I made this again tonight and this time I used canned biscuits. I had used frozen biscuits the first time. I had just mircowaved them and used flour when I smooshed into cups. I also added corn in the meat mixture and simmered. If you have some problems with the sides of the biscuits just wait a min and then go back to smoosh it again. My advice would be to add corn to the meat mixture! Also, it seemed like the frozen biscuits came out more like the picture! I hope this helps other moms to make this recipe a little better. Happy Eating!
Date published: 2008-10-01
Rated 5 out of 5 by from As usual, I read the comments, and then added my touch. As usual, I read the comments, and then added my touch. I added medium chunky salsa, onions, red peppers, garlic, and cilantro to the meat mixture. Since I had more of the meat mixture, I used TWO cans of biscuits (20). Sprayed Pam into the muffin cups, pressed each biscuit into it and up the sides, added lots of meat mixture to it. No problem with puffy bisuits at all, due to the weight of the meat. Cheese was added for a few minutes more. Since I did have extra meat mixture leftover, I added that to my pan of Mac & Cheese with some salsa and a little melted Velveeta cheese. Big hit as a side! This meal was AWESOME!!!
Date published: 2010-01-02
Rated 5 out of 5 by from I have made this recipe many times for my husband and myself. I have made this recipe many times for my husband and myself. He absolutely loves these taco cups. He requests them usually every week. The leftovers make a great lunch the next day for him. We top these with a little extra cheese, sour cream and taco sauce. Yum-O. I think I will be making these for dinner again tonight. My only issue I have is I dont think I ever have the right size bisquits on hand so I just improvize and make a few extras!!! Thanks so very much for this GREAT recipe. I cant wait to try some of the other ideas for fillings that others have suggested.
Date published: 2007-01-30
Rated 4 out of 5 by from This little recipe was inspiration for me to create some standard sized muffin pan Taco Cups. This little recipe was inspiration for me to create some standard sized muffin pan Taco Cups. I used the refrigerated buttermilk biscuits, but cut them into four sections. I put them in a bowl and mixed with 1/2 cup fresh salsa, 1 tablespoon chopped green chilies, 1 tablespoon chopped black olives, and about 1/2 cup shredded Kraft Mexican Cheese. I took three biscuit pieces and molded into the standard muffin cup. I added the taco flavored beef (cooked with some chopped onions) inside the cups and topped with two black olive slices and more cheese. Baked at 350 for the time the biscuits required. I served with a basic Mexican salad (sour cream, shredded lettuce, onions and tomatoes) for a unique tex-mex entree. Loved it!
Date published: 2013-01-04
Rated 4 out of 5 by from First of all, I made 8 cups because that is how many biscuits were in the can, so I had extra meat. First of all, I made 8 cups because that is how many biscuits were in the can, so I had extra meat. Second, I too had a problem with the biscuits puffing up. So here is what solved the problem. After the 15 min baking time was up, I removed the muffin pan from the oven. With a spoon, I pressed them all down again. Then with the extra meat, topped all the cups off, added cheese and baked for 2 minutes. Problem solved! My family enjopyed the twist on taco night.
Date published: 2010-09-10
Rated 5 out of 5 by from I will definitely make this again. I will definitely make this again. I added onion and garlic to the hamburger. I only had ten bisquits so in the two extra spaces in my tin I used 2 corn tortilla shells. These turned out awesome too, but if you do use the shells instead of bisquits you ned to watch them to make sure they don't burn. I used the leftovers for our lunch. I just sent sour cream, salsa, onions and lettuce to eat with them and I sent extra cheese to put on top when we put them in the microwave to heat the cheese melted. Great easy recipe.
Date published: 2010-10-14
Rated 5 out of 5 by from How odd. How odd. I actually put this recipe together a few weeks back, then posted it on a bulletin board and here it is. Where's my free biscuits! I used Grands for this, as well as leftover taco meat from the previous evening. Husband and kids love to put sour cream and other things on top once they were out of the oven. These disappear quick! If you use Grand's flakey layers, you can separate them and double the batch so you have 16 instead of 8. Have fun
Date published: 2008-10-08
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