Go Back

Mini Cheesy Beef Taco Cups

Flaky, buttery pastry cups filled with savory seasoned ground beef, melted cheddar cheese, and topped with fresh pico de gallo and sour cream.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Taco Cup Base & Filling
  • 2 cans refrigerated crescent roll dough 8 oz each, or pie crust
  • 1 lb lean ground beef 80/20 or 85/15
  • 1 tbsp olive oil
  • 1 packet taco seasoning 1 oz
  • 0.25 cup water or beef broth
  • 1.5 cups sharp cheddar cheese shredded
Garnishes
  • 0.5 cup sour cream
  • 1 cup pico de gallo diced tomatoes, onion, jalapeño, cilantro
  • 1 spray non-stick cooking spray for the tin

Equipment

  • 12-cup standard muffin tin
  • Large skillet
  • Round biscuit cutter or glass

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
  2. Heat oil in a skillet over medium-high. Brown ground beef for 6-8 minutes until cooked through. Drain excess grease.
  3. Stir in taco seasoning and water. Simmer for 3-4 minutes until liquid is absorbed and thick. Remove from heat.
  4. Unroll dough, pinch seams together, and cut into 12 even circles. Press one circle into each muffin cup cavity.
  5. Divide the seasoned beef evenly among the dough cups.
  6. Top each cup generously with shredded cheddar cheese.
  7. Bake for 12-15 minutes until the pastry is golden brown and cheese is melted and bubbly.
  8. Cool in the pan for 5 minutes before carefully removing the cups to a platter.
  9. Top each hot taco cup with a dollop of sour cream and fresh pico de gallo before serving.

Notes

Store leftovers in the fridge without the cold toppings for up to 4 days. Reheat in the oven or air fryer to keep the crust crispy.