Easy Stuffed Taco Biscuits Recipe
Okay, so here we go! Let me tell you about these Easy Stuffed Taco Biscuits. They’re basically exactly what they sound like: taco filling stuffed inside fluffy, buttery biscuits. It’s total comfort food meets weeknight convenience. They’re quick, they’re easy, and they’re always a hit. Seriously, you NEED to try these!
Easy Stuffed Taco Biscuits Recipe
My husband, Mark? Total taco fanatic. But sometimes, you just don’t want a whole mess of tortillas and toppings. So, one night, I had this crazy idea to stuff all that taco goodness inside a biscuit. GENIUS, right? The first time I made these, Mark ate like, four of them. And my picky little Emily? Clean plate club. Now it’s a regular request. Last week, Emily even helped me stuff the biscuits, and yes, she made a mess. But the memories? Priceless.
Why You’ll Love This Easy Stuffed Taco Biscuits Recipe
- Because they are the perfect marriage of flaky biscuit goodness and the savory spice of tacos.
- They’re ready in, like, 30 minutes. So, no more excuses for takeout!
- Kids and adults alike devour these. Seriously, even my picky nephew loves them.
- One pan to wash… hello, easy cleanup!
- They are endlessly customizable. Use whatever ground meat you like, add your favorite toppings, and get creative.
How to Make It
Alright, so here’s the lowdown. First, you gotta brown your ground beef (or turkey, or whatever – no judgement!) in a skillet. Don’t forget to drain off the extra grease – nobody wants soggy biscuits. Then, stir in your taco seasoning and a little water, let it simmer for a few minutes until it’s nice and thick.
While the meat’s doing its thing, grab your can of biscuits. Seriously, the refrigerated kind. Ain’t nobody got time for making biscuits from scratch on a weeknight. Flatten each biscuit a bit and pile on the taco meat. Don’t overstuff them, or they’ll explode in the oven. Trust me, been there, cleaned that.
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Fold the biscuits over, pinch the edges to seal them up, and pop them in a baking dish. Bake until they’re golden brown and puffy. While they’re baking, get your toppings ready: shredded lettuce, diced tomatoes, sour cream, salsa, whatever makes your taco-loving heart sing. Serve ’em hot and watch ’em disappear!
Ingredient Notes
- ground beef: Listen, I usually go for lean ground beef because, well, trying to be healthy-ish. But honestly? The higher fat stuff tastes better. Just drain it REALLY well.
- Taco Seasoning: I’m a sucker for the pre-made packets. Sue me. But you can totally make your own if you’re feeling ambitious. Just Google it.
- Refrigerated Biscuits: Okay, this is where I cheat HARD. Pillsbury Grands are my go-to. They’re big, they’re fluffy, and they always bake up perfect. Don’t skimp on the brand, some of the generic ones get weird.
- Shredded Cheese: Cheddar, Monterey Jack, a Mexican blend… honestly, whatever you have in the fridge. I’ve even used mozzarella in a pinch. It works!
- Toppings: This is where you go wild. Lettuce, tomato, sour cream, salsa, guacamole, jalapenos… the sky’s the limit. Don’t forget the hot sauce!
Recipe Steps:
- Brown: Cook ground beef in a skillet over medium heat until browned; drain excess grease.
- Season: Stir in taco seasoning and water; simmer until thickened.
- Prepare: Flatten each biscuit slightly.
- Fill: Spoon taco meat onto each biscuit.
- Fold: Fold biscuits over the filling and pinch edges to seal.
- Bake: Place in a baking dish and bake until golden brown.
- Serve: Top with your favorite taco toppings.
What to Serve It With
Honestly? These are pretty filling on their own. But if you wanna make it a full meal, serve them with a side of Mexican rice, black beans, or a simple salad. Or, you know, just more tacos. No judgement here.
Tips & Mistakes
- Don’t overstuff the biscuits! I mentioned it before, but it’s worth repeating. If you try to cram too much filling in there, they’ll explode in the oven and make a mess. Leave a little room for expansion!
- Pinch those seams tight! Otherwise, the filling will leak out. I like to use a fork to crimp the edges for extra security.
- Keep an eye on them in the oven. Biscuits can go from golden brown to burnt in a matter of minutes. Start checking them around the 12-minute mark.
- Don’t be afraid to experiment with fillings. Sometimes I’ll add a layer of refried beans or rice to the biscuit before the taco meat. So good.
Storage Tips
Okay, so if you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge. They’ll keep for a few days. And yes, you can totally eat them cold. I’ve been known to grab one straight from the fridge for breakfast. Don’t judge me, they’re delicious! You can also reheat them in the microwave, but they might get a little soggy. I prefer to pop them back in the oven for a few minutes to crisp them up.
Variations and Substitutions
- Ground Meat: Use ground turkey, chicken, or even vegetarian crumbles. I’ve even used leftover pulled pork once, and it was amazing!
- Cheese: Any shredded cheese will work. Pepper jack for a little kick!
- Toppings: Get creative! Add some diced avocado, corn, black olives… whatever your heart desires.
- Spice Level: Adjust the amount of taco seasoning to your liking. I like mine with a little heat! Or, add a dash of hot sauce.
- Biscuits: Sometimes, if I don’t have the canned biscuits, I’ll use english muffins as a base. You have to toast them first, but it works in a pinch.
Frequently Asked Questions
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Easy Stuffed Taco Biscuits Recipe
Ingredients
Main Ingredients
- 16 oz refrigerated biscuit dough one can, flaky layers recommended
- 1 lb ground beef 80% lean
- 1 packet taco seasoning about 1 oz
- 1 cup shredded cheddar cheese or Mexican blend
- 0.5 cup salsa mild or medium, to taste
- 0.25 tsp salt to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup sour cream for garnish
- 2 tbsp chopped fresh cilantro optional, for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat.
- Add the taco seasoning and a splash of water to the beef. Stir to combine and simmer for 2-3 minutes.
- Separate the biscuit dough and flatten each piece slightly. Spoon a tablespoon of the beef mixture onto each biscuit and top with cheese.
- Fold the dough over the filling and pinch the edges to seal. Place on a baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- Serve warm with salsa, sour cream, and cilantro.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
