Crescent Nacho Mini Cups
Transform your snack game with these irresistible Crescent Nacho Mini Cups—bite-sized morsels perfect for entertaining or spicing up a casual family dinner! Made with flaky crescent roll dough molded into mini cups, these handheld delights are filled with seasoned ground beef (or turkey), black beans, diced tomatoes, and gooey cheddar cheese. They’re baked to golden perfection and topped with a dollop of creamy sour cream, fresh cilantro, and a kick of jalapeño for the ultimate nacho-inspired flavor explosion. Ready in under 30 minutes, these easy-to-make appetizers are ideal for game days, parties, or whenever you’re craving a fun and flavorful twist on classic nachos.
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Recipe Information
Ingredients
- 1 can (8-ounce) Refrigerated crescent roll dough
- 0.5 pound Ground beef or ground turkey
- 1 tablespoon Taco seasoning
- 2 tablespoons Water
- 0.75 cup Shredded cheddar cheese
- 0.5 cup Black beans (canned, drained and rinsed)
- 0.5 cup Diced tomatoes
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 8 pieces Jalapeño slices (optional for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a standard muffin tin or spray with nonstick cooking spray.
Open the can of crescent roll dough and unroll it onto a clean surface. Separate the dough into 8 triangles.
Press each triangle of dough into a muffin tin cup, pushing the dough up the sides to create a cup shape. Ensure there are no gaps.
In a skillet over medium heat, cook ground beef or ground turkey until browned and fully cooked, about 5-6 minutes. Drain any excess grease.
Stir in the taco seasoning and water. Cook for an additional 1-2 minutes until well combined and slightly thickened. Remove from heat.
To assemble the cups, spoon a small amount of seasoned meat into each crescent dough cup. Add a spoonful of black beans and diced tomatoes on top of the meat.
Sprinkle about 1 tablespoon of shredded cheddar cheese onto each cup.
Bake the crescent nacho cups in the preheated oven for 10-12 minutes, or until the crescent dough is golden brown and fully baked.
Remove from the oven and allow to cool for 2-3 minutes before carefully removing the cups from the muffin tin.
Top each cup with a dollop of sour cream and garnish with chopped cilantro and/or a jalapeño slice if desired.
Serve warm and enjoy these bite-sized nacho-inspired treats!
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.6 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
