Wednesday, August 22, 2007

Robyn's Taco Cups

  • 1/2 pound ground turkey (originally ground beef)
  • 1 C taco sauce, divided
  • 3 Tbsp cornmeal
  • 2 biscuits from Pillsbury Grands! frozen biscuits
  • 1/2 C shredded cheddar cheese
1. Heat oven to 400°F. Spray individual ovenproof casserole cups with non-stick cooking spray.
2. In large skillet, cook ground turkey over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in 1/3 C taco sauce and set aside, covering to keep warm.
3. Spoon cornmeal into each casserole cup. Place 1 biscuit into each cup; firmly press in bottom and up sides.
4. Divide meat mixture evenly into dough-lined cups. Top each with cheese.
5. Arrange cups on baking sheet. Bake at 400°F for 12-14 minutes or until biscuit is golden. Let cool 3 minutes. Carefully remove from casserole cups.
6. While baking, heat remaining taco sauce in small saucepan. Serve sauce with individual taco cups.

Robyn's notes: I wrote this recipe when I was 19, so it's not the most sophisticated, but it's still good

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