A delightful twist on taco night, these Zesty Taco Biscuit Cups are perfect for gatherings or a fun family dinner.
Preheat your oven to 425°F.
Preheating ensures even cooking and the right texture for the biscuit cups.
Spray the back of a muffin pan with cooking spray.
This prevents the biscuit dough from sticking and makes removal easier.
Open the biscuit package and separate the dough. Flatten each piece and mold it over the back of the muffin cups to form shells.
Ensure the dough is evenly pressed to avoid uneven baking.
Bake the biscuit cups in the oven for 8-10 minutes until golden brown. Remove and let cool.
Keep an eye on the biscuits to prevent over-browning.
Cook the ground beef in a skillet over medium heat until browned. Season with salt, white pepper, and Tabasco sauce.
Break up the beef as it cooks for an even texture.
Roast the corn and red bell pepper in the oven until tender. Let cool, then cut the kernels off the cob and dice the pepper.
Roasting enhances the natural sweetness of the vegetables.
Mix the cooked beef, corn, diced pepper, chopped scallions, and cilantro in a bowl. Squeeze lime juice over the mixture.
Adjust seasoning to taste before filling the cups.
Fill each biscuit cup with the beef mixture and top with shredded cheese.
Press the filling gently to ensure it stays in place.
Bake the filled cups in the oven for 5 minutes until the cheese is melted. Serve warm.
Serve immediately for the best flavor and texture.
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