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Easy Taco Cups

These zesty little cups rank high on my list of favorites because they’re fast, easy and delicious! They make a fantastic finger food for parties, and guests have fun selecting their desired toppings. —Ashley Jarvies, Manassa, CO
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    12 servings

Ingredients

  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning
  • 1 can (16 ounces) refried beans
  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
  • 1-1/2 cups shredded cheddar cheese
  • Optional toppings: Chopped tomatoes, sliced ripe olives, shredded lettuce, sour cream, guacamole and salsa

Directions

  • Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through.
  • Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottom and up sides of 24 ungreased muffin cups.
  • Fill each muffin cup with a rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.
Nutrition Facts
2 taco cups: 291 calories, 15g fat (7g saturated fat), 37mg cholesterol, 819mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 15g protein.

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