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Cheesy Mini Taco Cups: 1 Fail-Proof Recipe

Cheesy Mini Taco Cups
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Whip up these delightful Cheesy Mini Taco Cups for your next party! They’re easy to make in a muffin tin and are sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 (8 ounce) package crescent rolls
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro (optional)
  • Sour cream for serving (optional)
  • Salsa for serving (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
  2. In a skillet, brown the ground beef or turkey over medium heat. Drain off any excess grease.
  3. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
  4. Unroll the crescent roll dough and separate it into 24 triangles.
  5. Press one triangle of dough into the bottom and up the sides of each mini muffin cup.
  6. Spoon about 1 tablespoon of the taco meat mixture into each crescent roll cup.
  7. Top with shredded cheddar cheese.
  8. Bake for 12-15 minutes, or until the crescent roll dough is golden brown and the cheese is melted and bubbly.
  9. Let the cups cool in the muffin tin for a few minutes before carefully removing them.
  10. Garnish with fresh cilantro, and serve with sour cream and salsa if desired.

Notes

  • For an extra cheesy kick, add a layer of shredded cheese under the taco meat as well.
  • You can substitute other cheeses like Monterey Jack or a Mexican blend.
  • These can be made ahead of time and reheated in a 350°F (175°C) oven for about 5-8 minutes.

Nutrition

Find it online: https://savorandpin.com/cheesy-mini-taco-cups-recipe/