Festive Taco Cups


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This is a delicious appetizer or side dish with a corn meal crust and turkey filling with lots of Mexican spices.

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  • 1 Tbs. vegetable oil
  • 1/2 C. chopped onion
  • 1/2 20 oz. pkg. Taco Seasoned Ground Turkey
  • 1 clove garlic, minced
  • 1/4 tsp. salt
  • 1 1/4 C. shredded taco-flavored cheese or Mexican cheese blend, divided
  • 1 11 1/2 oz. can refrigerated corn breadstick dough
  • Chopped fresh tomato and sliced green onion for garnish (optional)

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Heat oil in large skillet over medium heat. Add onion and cook until tender. Add turkey; cook until turkey is no longer pink, stirring occasionally. Stir in garlic and salt. Remove from heat and stir in 1/2 C. cheese; set aside. Preheat oven to 375 degrees. Lightly grease 36 miniature (1 3/4-inch) muffin pan cups. Remove dough from container but do not unroll dough. Separate dough into 8 pieces at perforations. Divide each piece into 3 pieces; roll or pat each piece into 3-inch circle. Press circles into prepared muffin pan cup. Fill each cup with about 2 tsp. turkey mixture. Bake 10 minutes. Sprinkle tops of taco cups with remaining 3/4 C. cheese; bake 2 to 3 minutes more until cheese is melted. Garnish with tomato and green onion, if desired.

Yield: 36 servingsĀ 

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