Crescent Taco Cups

---

Easy-to-make cups from scratch per recipe directions are a great alternative to traditional Mexican entree. Or my preferred method is using excess seasoned meat prepared previously for taco salad.

Leftovers may be one of my happy places, or at least jams when preparing meals for two. I can’t think of anything better than cooking once and using the remainder in new ways creating flavorful meals.

Night One: Spicy Taco Salad

Breakfast One: Taco Scrambled Eggs

Night Two: Crescent Taco Cups

Breakfast Two: Taco Egg Rolls

Growing up on a ranch with entrepreneurial parents, I learned early stretching a budget and getting hearty meals on the table whenever everyone was home was vital.

Whatcha Need

Taco Seasoning:

• ¾ teaspoon onion powder

• 1 teaspoon chili powder

• ½ teaspoon crushed red pepper flakes

• ¼ teaspoon dried oregano

• 1 teaspoon kosher salt

• ½ teaspoon cornstarch

• ⅛ teaspoon garlic powder

• ½ teaspoon cumin

• ½ cup low sodium beef broth

• 1 pound lean ground beef

• 1 can crescent rolls

• mozzarella cheese, for topping

• salsa, for topping

• italian flat leaf parsley, for topping

• ranch dressing, for topping

View fullsize

My mom was amazing at creating one-of-a-kind meals from whatever she’d served the night before. However, the best part was she wasn’t a kitchen sink leftover cook. You know, the one who opens the refrigerator and grabs a little bit of everything and dumps it in. Instead, she used what she had, picked a different recipe to make the next meal, and let the enhanced flavors elevate the dish so that most would never know it was actually a leftover element.

How It’s Made

1. Combine all dry ingredients in small prep bowl. Mix well and set aside

2. Brown lean ground beef in skillet over medium heat.

3. Drain excess fat and return meat to skillet. Add in 1/2 cup broth and seasoning mix. Stir well and bring to a boil.

4. Reduce heat to simmer and let cook for 10 minutes; stirring occasionally.

5. Meanwhile, on a large board or floured counter unroll dough sheet; using pizza roller cut into 8 squares. Spray regular sized muffin tins with cooking spray. Place a square into each cup lining the sides and pushing up. Divide taco meat evenly into each cup.

6. Bake 12 to 14 minutes or until dough is a golden brown. Cool in pan about 5 minutes; using a fork remove and place on serving plates with optional toppings.

Did You Know

~ Meal planning will keep leftovers from getting out of hand by shopping for two or three meal preps with similar ingredients.