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Taco Puffs

 Taco Puffs
I got this recipe from a friend years ago and still make these cheesy sandwiches regularly. I serve them for dinner along with a steaming bowl of soup or fresh green salad. Any leftovers taste even better the next day for lunch. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types. —Jan Schmid
8 ServingsPrep/Total Time: 30 min.


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning
  • 2 tubes (16.3 ounces each) large refrigerated flaky biscuits
  • 2 cups (8 ounces) shredded cheddar cheese


  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Add the taco seasoning and prepare
  • according to package directions. Cool slightly.
  • Flatten half of the biscuits into 4-in. circles; place in greased
  • 15-in. x 10-in. x 1-in. baking pans. Spoon 1/4 cup meat mixture onto
  • each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining
  • biscuits; place on top and pinch edges to seal tightly. Bake at
  • 400° for 15 minutes or until golden brown. Yield: 8 servings.
Nutritional Facts: 1 puff equals 646 calories, 34 g fat (13 g saturated fat), 67 mg cholesterol, 1,775 mg sodium, 55 g carbohydrate, 2 g fiber, 26 g protein.