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Baked Taco Cups Recipe

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4.1 from 13 reviews

These Baked Taco Cups are a fun and easy twist on traditional tacos, perfect for parties or a family dinner. Using crescent dough as a crispy base, they are filled with seasoned ground beef, black beans, melted cheddar cheese, and topped with fresh diced tomatoes and cilantro. Ready in just 40 minutes, they serve as a delicious handheld meal packed with bold taco flavors.

Ingredients

For the Taco Cups

  • 8 ounces crescent dough (usually one can, can use sheets or regular kind)
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 3/4 cup water
  • 15.25 ounces black beans (1 can, drained, or about 2 cups)
  • 1/2 cup shredded cheddar cheese

For Garnish

  • 1/3 cup diced tomatoes
  • Cilantro, optional

Instructions

  1. Preheat and prepare muffin tins: Preheat your oven to 350°F (175°C). Spray a 12-cup muffin tin or two 6-cup muffin tins with non-stick cooking spray to prevent sticking. Pull the crescent dough out of the refrigerator and let it rest on the counter to come to room temperature, making it easier to work with.
  2. Cook the beef: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain off any excess grease to keep the cups from being too oily.
  3. Season beef mixture: Return the skillet with cooked beef to the stove. Add the taco seasoning and 3/4 cup water, stirring well to combine. Bring the mixture to a boil over high heat, then reduce to medium and let it simmer for 10 minutes to thicken and develop flavors. Add the drained black beans and cook for an additional 2 minutes, then remove from heat.
  4. Prepare the dough: Roll out the crescent roll dough onto a clean surface. Cut the dough into 12 even squares. Gently stretch each square and carefully place it into the muffin tin cups, allowing the corners to hang over the edges, which will create a nice crust once baked.
  5. Assemble the taco cups: Evenly divide the beef and black bean mixture among the 12 dough-lined muffin cups. Top each cup generously with shredded cheddar cheese.
  6. Bake: Place the muffin tin(s) into the preheated oven and bake for 12 to 14 minutes, or until the crescent dough is golden brown and the cheese has melted.
  7. Garnish and serve: Remove the taco cups from the oven and let them cool slightly. Top each with diced tomatoes and optional fresh cilantro. Serve warm and enjoy these handheld taco delights!

Notes

  • You can substitute ground turkey or chicken for the beef if preferred.
  • If you like a spicier taco cup, add some chopped jalapeños or hot sauce to the beef mixture.
  • Feel free to add other toppings such as sour cream, avocado slices, or salsa after baking.
  • Make sure to drain the black beans well to avoid excess moisture making the crust soggy.
  • These taco cups can be made ahead of time and reheated in the oven for a few minutes before serving.

Find it online: https://cookedbygrace.com/baked-taco-cups-recipe/