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Touchdown Taco Cups

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."

Rate/Review | Read Reviews (5)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 taco cups

Ingredients

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.