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Taco Meatball Cups
Recipes
Taco Meatball Cups
24 servings
40 minutes total

Ingredients

  • Cooking spray
  • 1 (8 ct) package refrigerated flaky biscuits
  • ½ cup refried beans
  • ½ cup jalapeño cream cheese spread
  • 24 frozen bite-size beef (or pork) meatballs (12–14 oz)
  • 1 ½ cups shredded Mexican-style cheese blend
  • ½ cup thick and chunky salsa
  • ½ cup guacamole (optional for serving)

Steps

    1. Preheat oven to 375°F. Coat 24-cup mini muffin pan with spray. Separate each biscuit into 3 layers, then place 1 piece in each muffin cup; top each with 1 teaspoon beans, 1 teaspoon cheese spread, and 1 meatball (pressing meatball into dough).
    2. Bake 15–18 minutes until biscuits are brown and meatballs are 165°F. Top evenly with cheese; let stand 10 minutes to cool. Top evenly with salsa and guacamole, if using. Serve.

Amount per 1⁄24 recipe serving: Calories 140, Total Fat 8g, Sat Fat 3.5g, Trans Fat 0g, Chol 20mg, Sodium 330mg, Total Carb 11g, Fiber 1g, Sugars 2g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%