Mini Taco Lasagna Biscuit Cups

Creating the perfect biscuit cups is essential for a successful Mini Taco Lasagna experience. The key lies in flattening and shaping the biscuits correctly to ensure they hold the layers of delicious fillings.

Delight your taste buds with Mini Taco Lasagna Biscuit Cups, a fun and flavorful twist on two classic favorites! Perfect for gatherings, casual dinners, or busy weeknights, these easy-to-make cups are customizable for every taste. With layers of seasoned meat, refried beans, melted cheese, and more, they offer a satisfying bite-sized experience. Gather your ingredients and get ready for an enjoyable cooking adventure that everyone will love!

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Ingredients

1 can (16.3 oz) refrigerated flaky biscuit dough

1 lb ground beef or turkey

1 packet taco seasoning

1 cup refried beans

1 cup salsa (your favorite variety)

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup sliced black olives (optional)

1/2 cup diced tomatoes (optional for garnishing)

1/4 cup chopped fresh cilantro (for garnishing)

Sour cream (for serving, optional)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Cook the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess grease. Add taco seasoning (as per the packet instructions) and a little water if needed to enhance flavors. Stir for 2-3 minutes until well combined.

Prepare the Biscuit Cups: Open the can of biscuit dough and separate the biscuits. Flatten each biscuit into a larger round, about 4-5 inches in diameter.

Assemble the Cups: Grease a muffin tin with cooking spray. Gently press each flattened biscuit into the bottom and sides of each muffin cup, creating a pocket.

Layer the Ingredients: Start layering the ingredients in each biscuit cup. Add a spoonful of refried beans at the bottom, followed by a layer of the seasoned ground meat. Spoon some salsa on top, then sprinkle a layer of shredded cheddar cheese. Repeat the layers again (beans, meat, salsa, cheese).

Top with Mozzarella: Finish each cup with a generous topping of shredded mozzarella cheese.

Bake: Place the muffin tin in the preheated oven and bake for 15-18 minutes or until the biscuit edges are golden brown and the cheese is melted and bubbly.

Garnish: Remove from the oven and let cool for a few minutes. If desired, top each mini taco lasagna cup with sliced olives and diced tomatoes, then sprinkle with fresh cilantro.

Serve: Carefully remove the cups from the muffin tin. Serve warm with a dollop of sour cream on top or on the side. Enjoy your delicious Mini Taco Lasagna Biscuit Cups!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 cups