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Baked Taco Cups

These Baked Taco Cups are a fun twist on taco night! Packed with flavor and perfect for any gathering.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

  • 8 ounces crescent dough (either sheets or regular)
  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 3/4 cup water
  • 15.25 ounces black beans (1 can, drained or about 2 cups cooked)
  • 1 cup shredded cheddar cheese
  • 1 cup diced tomatoes
  • Cilantro (optional, for garnishing)

Instructions

  • Step 1: Preheat your oven to 375°F (190°C) to ensure even baking.
  • Step 2: Unroll the crescent dough and separate it into triangles. Press each triangle into the cups of your muffin tin.
  • Step 3: In a large skillet, brown the ground beef over medium heat. Drain excess fat, add taco seasoning and water, and simmer for 5 minutes.
  • Step 4: Stir in the drained black beans and heat through for 2-3 minutes.
  • Step 5: Fill the crescent-lined cups with the beef and black bean mixture, filling them about three-quarters full.
  • Step 6: Top with shredded cheddar cheese and diced tomatoes.
  • Step 7: Bake for 15-18 minutes until the crescent dough is golden brown and cheese is bubbly.
  • Step 8: Let cool for a few minutes, garnish with cilantro if desired, and serve.

Equipment

  • Muffin Tin
  • Skillet
  • Spatula
  • Measuring cups and spoons
  • Can opener

Notes

  • For a vegetarian version, use sautéed vegetables instead of ground beef.
  • Store leftovers in an airtight container for up to 3 days.
  • These taco cups can be frozen before baking; add extra time when baking from frozen.