In this post, we'll show you how to make Crescent Roll Taco Cups. These Mini Taco Bites are so easy and delicious to enjoy for a quick meal or appetizer. They are extremely kid-friendly and take a little under 30 minutes from start to finish.
Ramp up your next Taco Tuesday with this fun spin on a classic. A crescent dough sheet is cut into 24 squares and carefully tucked inside of a mini muffin tin. Browned and seasoned ground beef is tucked inside with some cheese. They are baked until golden brown and topped with classics like salsa, and cilantro -add your favorites!
Before starting this recipe, you'll want to verify that you have the following ingredients:
- Crescent Dough - We used Pillsbury™ Original Crescent Dough Sheet. I liked this product because it saved me the hassle of having to pinch together the crescent dough triangles.
- Ground Beef - 80/20 is what we used because we always have it on-hand. I love to freeze my beef in one pound packages as shown. I add the beef, roll it flat, and freeze. Saves space, time, and money! Plus, it only takes about 90 minutes to defrost!
- Cheese - Shredded Mexican blend is a great choice, but you can add your favorite taco cheese topping.
- Seasoning - I added one tablespoon of taco seasoning to my ground beef as I browned it.
- Garnish - Chopped cilantro, lettuce, or green onion work well for flavor and color.
- Salsa - Rather than add chopped tomatoes, salsa is easier, and adds extra flavor.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Small skillet - To brown the ground beef.
- Spatula - We prefer heat-safe plastic to not scratch our pan.
- Slotted spoon - To remove the ground beef and leave behind excess fat.
- Cutting board - Use this to mince any veggies you might add.
- Chef knife - Used to cut any vegetables.
- Mini muffin tin- 24 count, to bake the bites.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Taco Cups come out perfectly.
We used 80/20 ground beef because it has great fat content and flavor. You can use 85/15 ground beef, ground Italian sausage, turkey, chicken, deer, bison, or meatless crumbles. These would all taste delicious in this recipe.
You can use your favorite shredded cheese blend. Pizza, taco, mild, or sharp cheddar would work well for this recipe. If you do not like toasted cheese, you can top your taco cups after they are baked.
These cups are really tiny so you cannot fit too many toppings. However, here are some additional ideas to make your bites super tasty!
- black olives
- chopped tomato
- green onion
- rainbow peppers
If you cannot find the crescent dough sheet, you can use standard rolls. Simply open the roll, and remove the log. Spread it out on a clean surface and pinch together the triangles. Gently roll over the dough with a lightly floured rolling pin.
If you want to store your Taco Cups, just follow these easy steps.
To store the bites in the refrigerator, simply wrap them in plastic wrap or store them in an airtight container. Place them in the refrigerator and store them for up to 24 hours.
Refrigerated bites can be reheated in the microwave for 20-30 seconds per bite. Alternatively, you can reheat them in a toaster oven, or conventional oven (on a baking sheet) at 350°F for 3-5 minutes.
Tip: Add more cheese if you are reheating these because the cheese will be toasted on them and need to be refreshed.
To store the bites frozen, simply wrap them tightly in plastic wrap or place them inside a zippered freezer bag. Remove as much air as possible from the bag. Place them in the freezer and store them for up to 3 months.
Frozen bites can be reheated in the microwave for about 1 minute per bite. Alternatively, you can reheat them in a toaster oven, or conventional oven (on a baking sheet) at 350°F for 7-10 minutes.
Follow the recipe below to make Crescent Roll Taco Cups. This recipe makes 24 cups, but you can adjust the recipe card for other serving sizes.
Crescent Roll Taco Cups
- small skillet
- slotted spoon
- cutting board
- chef knife
- 24-count mini muffin tin
- 8 ounce crescent dough sheet
- 1 pound ground beef *you might have a little extra
- 1 tablespoon taco seasoning
- ½ cup shredded cheese Mexican blend
- ½ cup salsa
- 2 tablespoons cilantro minced
- Preheat oven to 350°F.
- Add meat to a your skillet, and season with taco spice. Brown over medium heat until beef is no longer pink- about 5 minutes.
- Unwrap crescent dough and slice it into 24 squares. Add dough squares into the muffin tin.
- Fill crescent cups with one teaspoon of meat per cup. Add 1 teaspoon of shredded cheese to each.
- Bake cups for 10-12 minutes or until golden brown. Dough will be firm and no longer soggy.
- Add desired toppings and serve warm.