Mini Taco Cups: Ground turkey, onions, garlic, taco seasoning, and flaky biscuits come together to create these flavorful taco cups. Add your favorite toppings like cheese, salsa, or guacamole for a perfect bite!
Funny thing about tacos: as much as I love them (seriously, they’re up there with pizza in my heart), they can be a bit of a mess. There’s always that one bite where everything just… falls apart.
Last year, we had a taco night disaster. The kids thought it was a race to see who could drop the most filling on the floor, and let’s just say the winner wasn’t the dog this time. That’s when it hit me—what if I could put tacos into a neat little package? I had some leftover canned biscuits and thought, Why not give these a shot? It was a revelation. Fast forward, and now I’m making these taco cups regularly.
They’re easy to grab, way less messy, and the kids? They think they’re mini taco pies, which sounds fancy and fun. So yeah, these taco cups? Total game-changer. Plus, they’re perfect for parties or lazy nights when you can’t deal with taco spills.
What makes these taco cups truly special?
I gotta be real, I didn’t expect these taco cups to turn into such a favorite. I mean, tacos? Already great, right? But these little guys? They take taco night and flip it upside down (in a good way). First off, the flaky biscuit base. It’s buttery, soft, and holds everything together without turning into a soggy mess. Ever tried chasing taco filling around your plate with a fork? Not here, my friend.
Then, there’s the grab-and-go magic. These are portable. No joke, I’ve taken them to a backyard barbecue, and they disappeared faster than I could explain how easy they were to make. And the best part? You can top them with whatever you like. Sour cream, salsa, guacamole, or—my personal favorite—hot sauce with a squeeze of lime. The world is your taco cup oyster.
What You Need To Make This Taco Cup Recipe?
Let’s talk ingredients, because we all know that what you put in is what you get out. And trust me, with these taco cups, you’re gonna want to load them up with the good stuff.
Ground Turkey: I like to use turkey here because it’s lean, but still manages to hold onto all those spices like a champ. Plus, if you’re tired of the whole beef taco situation, this gives it a fresh twist without feeling too heavy. You could swap in beef or chicken, but there’s something about turkey that just works.
Taco Seasoning Mix: Now, I usually grab a store-bought packet because, let’s face it, who has the time to make taco seasoning from scratch on a Tuesday night? But if you’re feeling fancy (or you ran out), a mix of chili powder, cumin, and paprika should do the trick.
Fire-Roasted Tomatoes: This one’s kind of a wildcard. I love the smoky kick that fire-roasted tomatoes give, but if you’re not into tomatoes that much, go ahead and use less. Or none. I won’t judge. But if you’re on the fence, try them—you might surprise yourself.
Cheese: Look, I know people have opinions about cheese, but honestly? Go wild. Cheddar’s a classic, but if you want a gooey, meltier situation, Monterey Jack is your friend. Heck, use both if you’re feeling extra. More cheese never hurt anyone, right?
Pillsbury Flaky Butter Biscuits: These are the real MVPs of the dish. Forget tortillas—these biscuits hold all that filling, and you get this amazing buttery bite with every single taco cup. Just flatten them out and pop them in the pan, and you’re golden.
Steps To Make Taco Cups
Now that we’ve got the ingredients ready to go, let’s talk about how you bring these taco cups to life. It’s a pretty foolproof process, which is great because my kitchen tends to get chaotic around dinner time. Here’s how you can whip them up without breaking a sweat.
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Step 1: Sauté the Flavors Start by heating up your oil—bacon fat is a personal favorite, but use whatever you’ve got. Then toss in your diced onion and minced garlic. Let them sizzle until your kitchen smells like heaven (or, you know, garlic). Add the ground turkey and break it apart as it browns. Don’t rush this part; the key is to let the turkey soak up the flavor from the onions and garlic.
Step 2: Spice it Up Once the turkey is browned, it’s time to add your taco seasoning. Stir in the cumin and cayenne pepper while you’re at it. I like my taco cups to have a little heat, but if cayenne’s not your thing, feel free to dial it back. Pour in the water and give everything a good stir until the seasoning is evenly distributed.
Step 3: Tomatoes Join the Party Stir in the fire-roasted tomatoes next. These add a little extra depth and a bit of acidity to balance the richness of the turkey and cheese. Let the mixture simmer for a few minutes until everything’s well blended, then remove it from heat. Let it cool slightly while you get the biscuits ready.
Step 4: Biscuit Time Now, this is where the magic happens. Grab your Pillsbury biscuits, flatten them out a bit, and press each one into a greased cupcake tin. You want the dough to come up the sides, forming a little biscuit cup. It doesn’t need to be perfect—imperfections just mean more character.
Step 5: Fill ’Em Up Spoon the cooled turkey mixture into each biscuit cup, pressing it down a little to make sure you can pack in all that goodness. Then, go ahead and sprinkle a hefty amount of grated cheese on top. Into the oven they go at 350°F for about 35 minutes. You’ll know they’re done when the biscuits are golden and the cheese is all melty.
Step 6: Top and Serve Once out of the oven, let them cool for just a minute before topping with your favorites. I’m all about the sour cream and salsa, but feel free to get creative. Maybe a little guacamole or hot sauce? Either way, they’re ready to eat—so dig in!
Storage Options
Leftovers? First of all, congrats on your self-control! If you’re lucky enough to have taco cups left after the feast, storing them is a breeze. Toss them in an airtight container and they’ll stay good in the fridge for up to 3 days. When you’re ready to reheat, just pop them in the microwave for a minute or two, or back in the oven if you want them to get crispy again.
If you want to freeze them, let the taco cups cool completely first. Then place them in a freezer bag, and they’ll last for about 2 months. To reheat, thaw them overnight in the fridge and bake in a 350°F oven until warmed through. Easy peasy.
Variations and Substitutions:
One of the best things about these taco cups is how adaptable they are. Want to switch things up? Here are a few ideas to make this recipe your own:
Switch the Meat: If turkey’s not your thing, go for ground beef or chicken instead. Heck, you could even do pork if you’re feeling adventurous. Or skip the meat entirely and use black beans or lentils for a vegetarian option.
Cheese Choices: While cheddar is a go-to, mixing in some pepper jack will give it a nice kick. You can also use a blend of mozzarella and Monterey Jack if you want something a bit more melty.
Crank Up the Heat: For those who like it spicy, toss in some diced jalapeños or a dash of hot sauce into the turkey mixture. Not brave enough for the heat? Just stick with the taco seasoning and leave the cayenne out.
Alternative Biscuit Bases: No biscuits? No problem. You could use puff pastry, crescent rolls, or even make your own dough if you’re up for the challenge. Each will give a slightly different texture, but the results will be equally delicious!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Taco Cups
Ingredients
- 1 lb ground turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning mix
- 1/2 cup cold water
- 1 tablespoon cumin
- 2 teaspoons garlic granules optional, for garlic lovers
- 1/2 teaspoon cayenne pepper
- 1/4 cup oil bacon fat or any preferred cooking oil
- 2 cups grated cheese use your preferred type
- 1/2 can fire-roasted tomatoes or a full can if desired
- 2 cans Pillsbury flaky butter biscuits
- Sour cream and salsa for topping, optional
Instructions
- Prepare the onion and garlic: Begin by finely dicing the onion and mincing the garlic. Heat the oil in a large skillet over medium heat. Once the oil is warm, add the diced onion and minced garlic. Cook until they become softened and fragrant, approximately 3-5 minutes.
- Brown the ground turkey: Add the ground turkey to the skillet with the onions and garlic. Cook until the turkey is lightly browned, breaking it up into smaller pieces as it cooks.
- Season the turkey: While the turkey is browning, add the taco seasoning mix, cumin, and cayenne pepper to the skillet. Stir to combine the spices evenly throughout the meat.
- Add water and blend spices: Pour the cold water into the skillet, stirring the mixture to ensure the spices are well incorporated. Continue cooking until the turkey is fully browned and cooked through.
- Incorporate the tomatoes: Add the fire-roasted tomatoes to the skillet, stirring them into the seasoned turkey mixture. Allow the mixture to warm thoroughly, then remove from heat and let it cool slightly.
- Prepare the cheese mixture: In a large bowl, place the grated cheese. Add the cooled turkey mixture to the bowl, stirring until the cheese is evenly distributed throughout the filling.
- Prepare the biscuit cups: Remove the Pillsbury biscuits from the cans and flatten each one as much as possible. Grease two 12-cup muffin tins. Press each biscuit into the muffin cups, ensuring the dough reaches up the sides to form a cup shape.
- Fill the biscuit cups: Spoon the prepared meat mixture into each biscuit cup, pressing it down gently to ensure each cup is filled to the top.
- Bake the taco cups: Preheat the oven to 350°F (175°C). Place the muffin tins in the oven and bake for approximately 35 minutes, or until the biscuits are golden brown and fully cooked.
- Add toppings and serve: Once the taco cups are baked, remove them from the oven. Allow them to cool slightly before topping with sour cream, salsa, or any other desired toppings. Serve warm and enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
