Kid approved Taco Biscuit Cups are an easy handheld meal made with ground beef, taco seasoning, biscuit dough, and shredded cheddar cheese! A FUN AND SIMPLE FAMILY FRIENDLY DINNER These Taco Biscuit Cups are the perfect family friendly meal! Kids love them since they’re just a few bites each and they’re great for adding to a meal to liven it up a bit. Plus, I think this is an ideal recipe to get the kids to help out with. If you’re looking for a tasty recipe for little hands to have some fun with and get some kitchen experience, these kid friendly biscuit cups are just what you need to try. FREQUENTLY ASKED QUESTIONS:  What can I serve or top these with? Serve as is or with your favorite taco toppings, such as sour cream and diced tomatoes. What other cheese options can I try? Other cheeses that would be good are quesadilla cheese, white cheddar, pepper jack, Monterey jack, and Colby jack. Do I have to use cilantro? Cilantro is totally optional. But, I like the color and flavor it adds to these cups. Flat leaf parsley or green onions can be substituted or just leave it out all together.  Can I make these with crescent rolls? Yep! Check out my recipe for Crescent Taco Cups on how to do that. How to store leftover Taco Biscuit Cups? Keep leftovers in the fridge for up to 4 days. Keep them longer in the freezer for up to 3 months. What’s the best way to reheat biscuit cups? I like to reheat these in the microwave or covered with foil in the oven. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground beef – you can use ground turkey or chicken as well. packet taco seasoning– use a packet of store bought mix for convenience, or make your own Homemade Taco Seasoning. water fresh chopped cilantro – this is totally optional. I know people love it or hate it or maybe you just don’t have it on hand. canned refrigerator biscuits – I prefer the homestyle biscuits but you can use the flaky layers too. Just don’t get the larger Grands biscuits, they’ll be too large for this unless you cut them in half. shredded cheddar cheese – if you want to add a little kick, try using pepper jack cheese. HOW TO MAKE TACO BISCUIT CUPS: Preheat oven to 400°F degrees. Spray muffin tin with nonstick cooking spray. In a large skillet, brown and crumble ground beef for 8-10 minutes. Drain any excess grease. Add the taco seasoning and water, and stir to combine. Simmer until most of the liquid is absorbed, about 5 minutes. Stir in the cilantro and take off the heat. Separate the biscuits and place them into greased muffin tins. Press the dough up and along the sides. Divide the meat mixture between muffins (you may have just a small amount left over). Sprinkle each one with shredded cheddar cheese. Bake for 10-12 minutes until the biscuits are golden brown and the cheese is melted. CRAVING MORE RECIPES?  BBQ Beef Biscuit Cups Mini Chicken Pot Pies Sloppy Joe Biscuit Cups Spaghetti Crescent Roll Cups Meatball Sub Crescent Roll Cups Cheeseburger Crescent Roll Cups Pepperoni Crescent Roll Cups Philly Cheesesteak Crescent Cups Beef Stroganoff Crescent Cups Chicken Parmesan Crescent Roll Cups BBQ Chicken Pizza Cups Apple Pie Cups Cherry Cheesecake Cups Print Taco Biscuit Cups Fun bite sized biscuits with taco seasoned ground beef and cheese all baked together. Course DinnerCuisine American Prep Time 10 minutes minutesCook Time 27 minutes minutesTotal Time 37 minutes minutes Servings 10 servings Calories 238kcal Author Brandie @ The Country Cook Ingredients1 pound lean ground beef1 ounce packet taco seasoning¾ cup water2 Tablespoons fresh chopped cilantro (optional)12 ounce can refrigerated biscuits (or two 6 ounce cans)1 cup shredded cheddar cheese InstructionsPreheat oven to 400°F degrees. Spray muffin tin with nonstick cooking spray.In a large skillet, brown and crumble ground beef for 8-10 minutes. Drain any excess grease. Add the taco seasoning and water, and stir to combine. Simmer until most of the liquid is absorbed, about 5 minutes. Stir in the cilantro and take off the heat. Separate the biscuits and place them into greased muffin tins. Press the dough up and along the sides. Divide the meat mixture between muffins (you may have just a small amount left over). Sprinkle each one with shredded cheddar cheese. Bake for 10-12 minutes until the biscuits are golden brown and the cheese is melted. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 238kcal | Carbohydrates: 18g | Protein: 14g | Fat: 12g | Sodium: 654mg | Fiber: 1g | Sugar: 2g