Description
These Crescent Roll Taco Cups are a fun and easy twist on traditional tacos, perfect for parties or quick dinners. Made by pressing crescent roll dough into muffin tins, filled with seasoned ground beef, cheese, salsa, and fresh cilantro, they bake to golden, crispy perfection in just 22 minutes. With a delightful combination of cheesy, savory flavors wrapped in flaky crescent dough, these taco cups are sure to be a family favorite.
Ingredients
Scale
For the Taco Cups
- 8 ounces crescent dough sheet
- 1 pound ground beef
- 1 tablespoon taco seasoning
- ½ cup shredded Mexican blend cheese
- ½ cup salsa
- 2 tablespoons cilantro, minced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the taco cups.
- Prepare Dough: Unroll the crescent dough sheet and gently press it into the cups of a muffin tin, shaping it into small cups that will hold the taco filling.
- Cook Beef: In a skillet over medium heat, cook the ground beef until it is fully browned and no pink remains, breaking it apart as it cooks.
- Season Beef: Drain excess fat from the cooked beef, then stir in the taco seasoning. Add a splash of water if needed, and cook for another 2-3 minutes until the flavors meld together.
- Assemble Cups: Spoon the seasoned beef evenly into each crescent dough cup, then top each with a sprinkle of shredded Mexican blend cheese and a small amount of salsa.
- Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
- Garnish and Serve: Remove the taco cups from the oven, garnish with minced cilantro, and serve warm for a delicious appetizer or main dish.
Notes
- You can customize these cups by adding other toppings like diced tomatoes, jalapeños, or sour cream.
- Make sure not to overfill the cups to prevent spilling during baking.
- Use fresh cilantro for the best flavor; dried cilantro won’t have the same bright taste.
- Leftover taco filling can be stored in the refrigerator for up to 3 days and used as a topping for nachos or in burritos.
