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Kid-Approved Baked Taco Cups

Taco cups on a Chinet Classic platter

Switch things up at your next Taco Tuesday with these miniature taco cups. Kid-tested and approved, these will have your little ones jumping for joy after the first bite.

Most taco cups call for tortillas to be sliced into rounds then smushed into muffin tins. If you’ve tried this, you’ve probably found more frustration than tortilla in your tins. This recipe subs out tortillas for crescent rolls, which make a more pliable “cup” with a crispy exterior and perfectly doughy interior—ideal for loading up with a beefy filling!

The filling is traditional with an unexpected twist—sauteed ground beef with taco seasoning as well as refried beans and salsa mixed in. The end result is flavor-forward without being overpowering and allows you to get dinner on the table in a jiffy. And, if you want to try a leaner option, you can use ground turkey in the place of the ground beef.

When you’re ready to set up the taco bar, make cleanup hassle-free by filling Chinet Crystal® Cups with your toppings and using a Chinet Classic® Platter to serve these taco cups on. Thank you, Kasim Hardaway, for this kid-friendly spin on traditional tacos!


Ingredients for Taco Cups

Ingredients for Taco Bar Toppings


  • Chicken Directions

  • 1

    Preheat the oven to 375°F.

  • 2

    Brown the beef in a large pan over medium heat. Stir in taco seasoning, refried black beans, and salsa until combined. Remove from heat.

  • 3

    Roll one canister of the crescent dough out onto a flat surface. Pinch any separated seams together, then use a 3” biscuit cutter (or a small bowl) to cut out six circles. Repeat with the second crescent dough.

  • 4

    Press a crescent dough circle into one of the muffin tin wells, pressing it into the bottom and halfway up the sides of the well. Repeat with the remaining crescent dough circles.


  • 5

    Scoop about ¼ cup of the ground beef mixture into each of the crescent dough cups, creating a small mound. Sprinkle each cup with 1-2 tablespoons of shredded cheese.

  • 6

    Bake for 15-18 minutes until the cheese is melted and the crescent cups are golden brown.

  • 7

    Serve hot with your favorite taco bar toppings!

    Taco cups on a Chinet Classic platter