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Biscuit Taco Cups

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 8

Refrigerated biscuits make a grand holder for taco filling and all its trimmings!

Ingredients

1 1/2
lb lean (at least 80%) ground beef
1
can (15.5 oz) spicy chili beans, undrained
1
package (1 oz) Old El Paso™ 40% less-sodium taco seasoning mix
1/2
cup water
1
can (16.3 oz) Pillsbury™ Grands!™ refrigerated flaky biscuits
1
cup shredded Cheddar cheese (4 oz)
1/2
cup shredded iceberg lettuce
1/2
cup chopped tomato
1/2
cup sour cream
1/2
cup Old El Paso™ Salsa
Corn chips, if desired
1
large avocado, pitted, peeled and chopped

Directions

  • 1 Heat oven to 375°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add beans, taco seasoning mix and water; mix well. Heat to boiling; reduce heat to medium. Simmer 8 to 10 minutes, stirring occasionally, until slightly thickened.
  • 2 Meanwhile, spray outside bottoms and sides of 8 (6-oz) custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each biscuit into 4 1/2-inch round. Press 1 round to fit over outside of each cup. Place cups upside down on 17x12-inch half-sheet pan.
  • 3 Bake 15 to 16 minutes or until deep golden brown. Remove biscuit cups from custard cups. Place on plates. Spoon beef mixture into biscuit cups. Top with cheese, lettuce, tomato, sour cream, salsa, corn chips and avocado.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
,
% Daily Value
Total Fat
27g
27%
(Saturated Fat
10g,
10%
),
Sodium
1200mg
1200%;
Total Carbohydrate
39g
39%
(Dietary Fiber
5g
5%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 Starch; 1/2 Other Carbohydrate; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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