Taco Ramekins Recipe
Taco Ramekins Recipe photo by Taste of Home
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Taco Ramekins Recipe

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“I love to cook and eat all types of food,” writes Barbara Willmitch from Younstown, Ohio. “But this tasty dish is a real hit with my daughter and her friends. It has a mildly Mexican-style flavor that both young and old can enjoy.”
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings


  • 1/4 pound lean ground beef (90% lean)
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup biscuit/baking mix
  • 3 tablespoons cold water
  • 1 medium tomato, sliced
  • 1/4 cup chopped green pepper
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons shredded cheddar cheese
  • 1 tablespoon chopped onion

Nutritional Facts

1 each: 369 calories, 15g fat (5g saturated fat), 43mg cholesterol, 892mg sodium, 40g carbohydrate (7g sugars, 2g fiber), 18g protein.


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, salt and pepper. Remove from the heat and set aside.
  2. Combine biscuit mix and water to form a soft dough. Press onto the bottom and up the sides of two 10-oz. ramekins or custard cups coated with cooking spray. Fill with meat mixture; top with tomato and green pepper. Combine the sour cream, mayonnaise, cheese and onion; spread evenly over the tops.
  3. Bake, uncovered, at 375° for 20-25 minutes or until heated through. Yield: 2 servings.
Originally published as Taco Ramekins in Cooking for 2 Winter 2006, p11

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PrplMonky5 User ID: 6612040 254679
Reviewed Sep. 26, 2016

"Easy recipe, filling, and fairly cheap! I doubled the recipe for my husband and I so we'd have leftovers for lunch. I used sweet red pepper instead of green just because that's what I already had. I think next time I will add just a tad more spice to the meat (but it's still good as-is). I'll also try what the other reviewer suggested of putting lettuce, black olives and salsa on top. I do feel like the ratio was just a tad off, I had wanted more of the tomato and sour cream/mayo mixture. I might just increase how much I make next time, as a matter of preference. We really liked this recipe and will use it again!"

tgbvmb User ID: 1390093 128946
Reviewed May. 18, 2010

"I don't like green pepper, so I substituted diced onion instead. I served it with traditional taco toppers: shredded lettuce, grated cheese, sliced black olives and salsa. With those additions, it's a 5-star recipe!"

r and n User ID: 2814175 65716
Reviewed Oct. 3, 2009

"This looks and sounds really good.It's just two of us perfect

dish,Iwill be trying this"

DonnaLadley User ID: 1109658 65713
Reviewed May. 28, 2009

"I really enjoy this one. I cook for myself, so I will make the two, bake one and put one in the refrigerator for the next day (or whenever). It's very good."

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