Taco Cups

Last weekend, Lane and I took what looks to be our last camping trip of the year.  S’mores made with peanut butter cups instead of (or in addition to . . .) chocolate bars are a revelation.  Especially when you wash them down with cheap Moscato around a camp fire.  Go ahead, judge me.  It’s camping.  I might try to eek in one more short camping trip so Lane can experience autumn camping and so that O will stop being mad at us that we went camping without him.

Monday it was back to work and the reality of packing up my apartment.  I was all too happy to head to Lane’s for dinner and get away from the boxes and tape at my place.  Lane had the kids that night, and they had a cousin visiting from out-of-town.  I decided that since Lane handled a night of cooking for everyone while we were camping (and since he works one of those “real” jobs where he has a boss and stuff), I’d make dinner for everyone.  It turned out to be a good plan, as that also meant Lane had someone to run interference and be the bad cop when the girls wanted to paint their nails on M’s new comforter.

I used to make these taco cups when I had kids in the house with any regularity, but they’re a pretty big hit with adults too.  They didn’t fail me, the visiting cousin insists that her mother should learn how to make these, and O ate his without incident.  You can use taco seasoning that comes in packets, but I stay away from it because it’s usually a little seasoning and a lot of salt.  Ground chicken or turkey are perfectly good substitutes for the ground beef, and these can be topped with anything you like to put on your tacos.

Taco Cups


  • 1 lb. lean ground beef
  • 2 10 oz. cans refrigerated buttermilk biscuits (8 biscuits per can)
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. cornstarch
  • 2 tsp. kosher salt
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. ground coriander
  • 1/2 tsp. cayenne pepper
  • 1 C. shredded cheddar cheese


In a skillet, brown the ground beef and drain it.

Heat the oven to 400 degrees and spray two 12-cavity muffin tins with non-stick cooking spray.

In a small bowl, mix together the chili powder, cumin, cornstarch, salt, paprika, coriander and cayenne pepper.

Add 3/4 C. water to the ground beef in the skillet, then stir in the spice mixture.

Heat, uncovered, over medium heat until the mixture thickens, about ten minutes.

Press the buttermilk biscuits into the prepared muffin tin, one per cavity.  Press the dough up the sides of the cavity, forming a biscuit cup.

Add two Tbsp. of the beef mixture to each dough cup.

Bake for 15 minutes, remove from oven and top with cheese.

Bake for 2-3 additional minutes, until cheese has melted.

Makes 16 cups (8 servings).

Source: adapted from Kraft


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