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In the world of comfort food, few dishes can rival the playful fusion of flavors and textures found in Mini Taco Lasagna Biscuit Cups. This delightful recipe combines the beloved elements of tacos and lasagna into a bite-sized treat that’s perfect for gatherings or a cozy family dinner. The concept behind Mini Taco Lasagna Biscuit Cups is simple yet ingenious: take the hearty essence of two classic dishes and create a handheld version that appeals to all ages.

Mini Taco Lasagna Biscuit Cups

Mini Taco Lasagna Biscuit Cups combine the comforting flavors of tacos and lasagna in an easy-to-make, bite-sized treat. With a flaky biscuit shell filled with seasoned meat, creamy refried beans, melty cheese, and sweet corn, these cups are perfect for parties or family dinners. Explore step-by-step instructions, ingredient variations, and helpful tips for serving in this delicious recipe that’s sure to please all ages! Enjoy a delightful fusion of flavors today.
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Ingredients
  

1 can (8 oz) refrigerated biscuit dough

1 lb ground beef or turkey

1 packet taco seasoning

1 cup refried beans

1 cup corn (canned or frozen, drained)

1 cup shredded cheddar cheese

1 cup salsa (mild or spicy, based on preference)

1/2 cup sour cream

1/4 cup chopped green onions (for garnish)

Fresh cilantro leaves (for garnish, optional)

Instructions
 

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

    Prepare Biscuit Cups: Roll out the biscuit dough on a lightly floured surface. Using a rolling pin, flatten each biscuit slightly. Press them into the cups of a greased muffin tin, creating a small bowl shape.

      Cook the Meat: In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat. Add the taco seasoning and 1/4 cup of water, stirring to combine. Cook for an additional 5 minutes until the mixture thickens.

        Layer the Ingredients: Take the muffin tin with the biscuit dough cups and start layering. First, spoon a dollop of refried beans into the bottom of each cup, followed by a layer of the seasoned meat mixture, a spoonful of corn, and a sprinkle of shredded cheddar cheese. Repeat the layers so that each cup is filled almost to the top.

          Add Salsa & Cheese: Drizzle a spoonful of salsa over each filled biscuit cup and finish off with a sprinkle of more shredded cheddar cheese on top.

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

              Cool & Serve: Once baked, remove the muffin tin from the oven and allow the mini taco lasagna cups to cool for about 5 minutes. Carefully remove them from the tin.

                Garnish: Top each cup with a dollop of sour cream, a sprinkle of chopped green onions, and cilantro if desired.

                  Enjoy: Serve immediately while warm, and enjoy your delicious Mini Taco Lasagna Biscuit Cups!

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 cups