Rhodes Taco Cups are a delicious snack that any taco lovin’ kid will love. I’m sure I’ve mentioned in the past how totally obsessed with tacos my kids are. These Taco Cups are filled with delicious taco meat and topped with cheese. Not only are they super easy to make and they are perfect for a high protein grab-n-go snack.
Of course, if you aren’t in a hurry, you can sit down and top these Taco Cups with all your favorite taco toppings.
I always make extra taco meat and add black beans to the mixture to make it go further. If something has taco meat, I am pretty much guaranteed that the kids will enjoy it! So I love to make enough taco filling for a couple meals! Let me share just how easy these Rhodes Taco Cups are to make with leftover taco meat….
First off, just pull out your frozen dinner rolls and place one in each spot in your muffin tin. Cover and let them thaw for 60-90 minutes.
Once they are thawed, you’re ready to go! Use your fingers, press the roll to the outside of the muffin tin and make a little well. It definitely doesn’t have to be pretty!
Next, add your taco meat in! I added a heaping spoonful and then pressed it down so that it would help the roll keep its shape and push the dough up the edges.
Last step, top with cheese and place in a preheated oven. Bake at 350 for 12-14 minutes or until the rolls are golden brown.
After they are baked, pull them out and let them cool for a minute. Then you can grab-n-go! Or sit down and top with all your favorite toppings.
Mmmmm. Scrumptious! This may have been exactly how my kids described these “Taco Muffins!”
- 6-12 Rhodes dinner rolls
- Leftover taco meat
- Favorite taco toppings
- Cover and thaw your rolls in a muffin tin for 60-90 minutes. Press rolls into the muffin tin to create a well. Add your taco meat and top with cheese.
- Bake at 350 for 12-14 minutes or until rolls are golden brown.
- Let cool and enjoy! You can grab-n-go just the way it is or top with your favorite taco toppings.
Here are a few of our other favorite Rhodes recipes: