Name: Taco Meatball Cups
Total time: 40 min
Yield: 24
Ingredients: Cooking spray; 1 (8 ct) package refrigerated flaky biscuits; 1/2 cup refried beans; 1/2 cup jalapeño cream cheese spread; 24 frozen bite-size beef (or pork) meatballs (12–14 oz); 1 1/2 cups shredded Mexican-style cheese blend; 1/2 cup thick and chunky salsa; 1/2 cup guacamole (optional for serving)

Recipes

Taco Meatball Cups

24 servings

40 minutes total

Shopping list

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

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).
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%