meat and cheese biscuit cups

Ingredients

• 1 can (16.3 oz) Refrigerated flaky biscuits (8 or 10 count; or 1 can of 12 small biscuits)
• 1 lb Lean ground beef (85/15 or 90/10)
• 1/2 medium Yellow onion, finely diced
• 1 packet (1 oz) Low-sodium taco seasoning (or 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder)
• 1/4 cup Water
• 1 1/2 cups Sharp cheddar cheese, shredded (divided)
• 1/4 cup Ketchup or mild salsa (optional, for extra moisture)
• 2 tbsp Fresh parsley or green onions, finely chopped (for garnish)

Instructions

1. Preheat & Prep Preheat your oven to 375°F (190°C) .
2. Lightly spray a standard 12-cup muffin tin with non-stick cooking spray.
3. Brown the Meat
4. Place a skillet over medium-high heat . Add the ground beef and diced onion.
5. Cook for 5–7 minutes , breaking the meat apart with a spatula until fully browned and no pink remains.
6. Drain any excess grease from the pan.
7. Season & Simmer
8. Reduce heat to medium-low . Stir in the taco seasoning (or spice mix), water, and ketchup/salsa if using.
9. Simmer for 2–3 minutes until the liquid thickens and coats the beef evenly.
10. Remove the skillet from the heat and let it cool slightly for 3 minutes. Stir in 1 cup of the shredded cheddar cheese until roughly combined.
11. Shape the Biscuit Dough
12. Open the canned biscuits. If using an 8-count can, separate the biscuits and press/flatten each one out, cutting off small pieces to distribute evenly into 12 portions, or roll them thin to stretch into 12 cups.
13. Press one portion of dough firmly into the bottom and up the sides of each muffin cup, creating a deep pocket.
14. Fill & Top
15. Spoon the warm meat and cheese mixture evenly into each dough cup, pressing down gently so they are well-filled.
16. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the 12 cups.
17. Bake to Perfection
18. Bake at 375°F (190°C) for 12–15 minutes , or until the edges of the biscuits are deep golden-brown and the cheese on top is completely melted and bubbling.
19. Cool & Serve
20. Remove from the oven and let the muffin tin sit on a wire rack for 5 minutes .
21. Run a butter knife around the edges of each cup to loosen, then lift them out. Garnish with chopped parsley or green onions before serving.

Nutrition

Calories: 480 kcal · Protein: 26 g · Fat: 24 g · Carbohydrates: 38 g Dietary · Saturated Fat: 11 g · Fiber: 1 g · Sugar: 6 g · Sodium: 890 mg