Easy Taco Cups

Total Time

Prep: 30 min. Bake: 15 min. + cooling


12 servings

Updated: Sep. 01, 2023
These zesty little cups rank high on my list of favorites because they combine three things I look for in a recipe: fast, easy and delicious! They make a simply fantastic finger food for parties, and my guests have fun selecting their desired toppings. —Ashley Jarvies, Manassa, CO


  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning
  • 1 can (16 ounces) refried beans
  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
  • 1-1/2 cups shredded cheddar cheese
  • Optional toppings: Chopped tomatoes, sliced ripe olives, shredded lettuce, sour cream, guacamole and salsa


  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking meat into crumbles; drain. Stir in taco seasoning and refried beans; heat through.
  2. Unroll each tube of dough into a long rectangle. Cut each rectangle into 12 pieces; press lightly onto bottoms and up sides of 24 ungreased muffin cups.
  3. Fill each muffin cup with 1 rounded tablespoon of beef mixture; sprinkle each with 1 tablespoon cheese. Bake 14-16 minutes or until dough is golden brown. Cool taco cups in pans 10 minutes before removing. Serve with toppings as desired.

Nutrition Facts

2 taco cups: 291 calories, 15g fat (7g saturated fat), 37mg cholesterol, 819mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 15g protein.