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Touchdown Taco Cups

SUBMITTED BY: Tanimura & Antle®

"You'll defintiely earn the extra point when you serve these zesty Mexican-inspired appetizer cups. Easy-to-use refrigerated biscuit dough makes them a snap to prepare."

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Original recipe yield 8 taco cups

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16.3 ounce) can refrigerated jumbo buttermilk biscuits
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
3/4 cup beer
1/2 cup salsa
3 cups thinly sliced rinsed Tanimura & Antle® iceberg lettuce

DIRECTIONS

Heat oven to 350 degrees F. Press each biscuit into a 3-1/2 inch circle. Place on inverted standard-size muffin pan cups; press against cups to form bowls. Bake in 350 degrees F oven until golden brown, 12 to 15 minutes. Remove cups.
Brown ground beef in large nonstick skillet over medium heat until beef is not pink, 8 to 10 minutes; pour off drippings. Stir in seasoning mix, then beer and salsa; cook according to package directions, omitting water.
Place 1/4 cup lettuce in each cup. Top with beef mixture, then with remaining lettuce.

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REVIEWS

Reviewed on Apr. 10, 2008 by FIVELETTE

These were cute and different. Make sure you use standard cup cake trays, my first attempt was... MORE

Reviewed on Mar. 3, 2008 by Erin

I made these for a Super Bowl party and it was a HUGE hit with my boyfriend and his buddies. ... MORE

Reviewed on Sep. 3, 2008 by elissa s

These were great, baked the "cups" two days before, and they were still soft day of event. I... MORE

Reviewed on May 19, 2008 by Marshall

OMG! This food is tah ownage. More teh ownage than mary margaret! MORE

Reviewed on Aug. 8, 2008 by Texas729

These are wonderful. They come out heavy and my family was filled up off of them. I added... MORE