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A New Take On Taco Night: Taco Cups

A New Take On Taco Night: Taco Cups

Nichole Banducci
A New Take On Taco Night: Taco Cups

A creative kitchen hack for taco nights and weekday lunches.

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
A New Take On Taco Night: Taco Cups

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.
A New Take On Taco Night: Taco Cups
A New Take On Taco Night: Taco Cups
Taco Cups
Calories: 100 kcal
Author: Nichole Banducci
Ingredients
  • 1 package Pillsbury Grands!™️ Flaky Layers Original Biscuits
  • Fillings of your choice
Instructions
  1. Pre-heat oven to 375 degrees.
  2. 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.)
  3. Press a biscuit over each muffin cup. Leave enough space between the biscuits so they don’t connect while they cook.
  4. Bake for 14 to 16 minutes or until golden brown.
  5. Remove from muffin tin to cool.
  6. Fill with toppings and enjoy.
Nutrition Facts
Taco Cups
Amount Per Serving (1 cup)
Calories 100 Calories from Fat 35
% Daily Value*
Fat 3.9g6%
Sodium 362.4mg16%
Carbohydrates 14.4g5%
Sugar 1.6g2%
Protein 2.1g4%
* Percent Daily Values are based on a 2000 calorie diet.
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