Touchdown Taco Cups Recipe -
Touchdown Taco Cups Recipe

Touchdown Taco Cups

Recipe by  

"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 makes 8 taco cups Change Servings


  1. 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.
  2. 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.
  3. Place 1/4 cup lettuce in each cup. Top with beef mixture, then with remaining lettuce.
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Reviews More Reviews

Apr 10, 2008

These were cute and different. Make sure you use standard cup cake trays, my first attempt was shallow trays. Also, let your biscuit dough warm up a bit and it's more stretch-able.

Mar 03, 2008

I made these for a Super Bowl party and it was a HUGE hit with my boyfriend and his buddies. I put lettuce on the bottom of the cups as suggested, but sprinkled the tops with some shredded monterey jack cheese, which added a little something to it. They still ask me when I'm going to make them again!


6 Ratings

Sep 03, 2008

These were great, baked the "cups" two days before, and they were still soft day of event. I didn't add lettuce to bottom of shell afraid it would get too soggy. But topped it with lettuce, dollop of sour cream and salsa. Big Hit!!!

May 19, 2008

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

Aug 08, 2008

These are wonderful. They come out heavy and my family was filled up off of them. I added potatoess into the meat mix and Yum:)


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 14.6 g
  • 23%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1054 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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