A New Take On Taco Night: Taco Cups

We do taco night every week. I love traditional tacos, but sometimes it’s fun to switch it up for the kids.

These biscuit-based taco cups are super easy and give you the foundation for unlimited meal options. I have a hard time calling this a ‘recipe.’ It’s truly more of a kitchen hack.

Hack or not, they are delicious, and my family loves them. My six-year-old likes a deconstructed taco plate on some nights. On others, she’s all about filling the cup with iceberg lettuce and shredded cheese.

Filling Combinations:

• Traditional Taco: taco meat + iceberg + shredded cheese + salsa
• Chicken Taco: shredded chicken + cilantro + arugula + black beans + hot sauce
• Veggie: refried beans + shallots + shredded cheese + tomatillo green salsa
• Not a Taco: melted ham + cheese. The perfect easy lunch!

Ingredients

• 1 package        Pillsbury Grands!™️ Flaky Layers Original Biscuits
• Fillings of your choice

Instructions

• Pre-heat oven to 375
• Place an upside down muffin pan on top of a cookie sheet and spray with a non-stick cooking spray. (You can also use upside down ramekins.)
• Press a biscuit over each muffin cup. Leave enough space between the biscuits so they don’t connect while they cook.
• Bake for 14 to 16 minutes or until golden brown.
• Remove from muffin tin to cool.
• Fill with toppings and enjoy.