Taco Shortcakes
Transform your taco night with these irresistible Taco Shortcakes, where buttery, golden-brown shortcakes meet savory, seasoned ground beef for a creative twist on a classic favorite. This recipe combines the flaky layers of homemade shortcakes with all the bold flavors of tacos, including shredded cheddar cheese, crisp iceberg lettuce, juicy tomatoes, and a dollop of creamy sour cream. Easy to prepare in under an hour, these handheld delights are perfect for weeknight dinners, game day spreads, or fun family meals. Customize them with fresh cilantro or your favorite taco toppings, and experience a delicious fusion of comfort food and Mexican-inspired cuisine.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter, cubed
- 0.75 cup Whole milk
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.5 cup Tomato sauce
- 1 cup Shredded cheddar cheese
- 1 cup Shredded iceberg lettuce
- 1 cup Diced tomatoes
- 0.5 cup Sour cream
- 0.25 cup Chopped fresh cilantro (optional)
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Pour the milk into the flour mixture and gently mix until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Use a biscuit cutter or the rim of a glass to cut out 6 shortcakes. Place them on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 12–15 minutes, or until they are golden brown and cooked through. Remove and set aside.
While the shortcakes are baking, heat the vegetable oil in a large skillet over medium heat.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 5–7 minutes. Drain any excess grease.
Stir in the taco seasoning and tomato sauce. Simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat.
To assemble the Taco Shortcakes, carefully slice each shortcake in half horizontally.
Place the bottom half of a shortcake on a plate. Spoon a generous amount of the taco meat onto the shortcake.
Top the taco meat with shredded cheddar cheese, lettuce, tomatoes, a dollop of sour cream, and a sprinkle of cilantro, if using.
Place the top half of the shortcake over the toppings, pressing down gently.
Repeat with the remaining shortcakes and serve immediately. Enjoy your flavorful Taco Shortcakes!
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.4 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 231 mg | 18% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 410 mg | 9% | |
*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.
