Cheesy Sloppy Jose Taco Cups

Cheesy Sloppy Jose Taco Cups


Makes 8 servings
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Preheat oven to 350° F. Separate biscuits and press each into a 3 ½ inch circle. Place over the underside of muffin cups from a standard-size muffin pan, pressing around cup to shape into bowl. Bake 12 to 15 minutes or until browned. Remove baked cups from paper onto a platter. Meanwhile, combine taco sauce with ground beef and sloppy Joe sauce in medium saucepan; cook over medium heat 6 to 8 minutes or until hot and bubbly, stirring occasionally. Stir in ¾ cup cheese. Spoon beef mixture evenly into cups. Top evenly with lettuce, tomato and ¼ cup cheese. Top with sour cream and olives.

*Our testers recommended taco cups instead of biscuits.




• 1 container (20 oz.) refrigerated taco sauce
• 1 ½ lb. lean ground beef, fully cooked
• 1 package (17.3 oz.) refrigerated grand corn or buttermilk biscuit dough
• ½ cup canned sloppy Joe sauce
• ¾ cup shredded Mexican four-cheese blend

• 1 ½ cups thinly sliced lettuce
• ½ cup chopped tomato
• ¼ cup shredded Mexican four-cheese blend
• ½ cup dairy sour cream
• ¼ cup sliced ripe olives





(Calculations are approximations. The nutritional content may vary depending upon degree of cooking and cooking method.)

  • Calories: 410
  • Total Fat: 23 g
  • Carbohydrate: 35 g
  • Protein: 16 g
  • % of Calories from Fat: 50 %
  • % of Calories from Carbohydrate: 34 %
  • % of Calories from Protein: 16 %
  • Fiber: 0 g
  • Calcium: 80 mg
  • Sodium: 1,319 mg

  • At first glance, this recipe does not appear to be altogether healthy. It is most delicious and kids will love the new twist on an old favorite. The good news is there are several ways to reduce the calories, fat, and sodium in this recipe. Use lean ground beef (no less than 90% lean), corn tortillas or taco cups instead of the biscuit mix, low-fat cheese, and low-fat sour cream. All in all, you can reduce total calories and total fat by about 20%.
  • With 1,300 milligrams, this recipe is VERY high in sodium. The American Heart Association recommends that all Americans consume about 2,400 milligrams of sodium per day. On average, Americans consume 8,000 milligrams per day! Sodium has been linked to high blood pressure in some people. Sources of sodium in this recipe include the canned sauces and biscuit dough. In fact, canned vegetables and soups contain a lot of sodium, it is best to purchase fresh or frozen.
  • This recipe is great because it is an excellent source (20% or more of the Daily Value) of protein, vitamin B 12, and a good source (10-19% of the Daily Value) of niacin, vitamin B 6, iron, and zinc. Most of the nutrients in this recipe come from beef.
  • Vitamin B 12, or cobalamin, is a vitamin vital to health. Vitamin B 12 comes from animal products like meat, fish, poultry, eggs, and milk. Cobalalmin works with folate to make red blood cells and acts in several body chemicals. Vegetarians who do not consume these products usually have to take supplements or get injections of the vitamin to prevent deficiency.
  • Vitamin B 6, or pyridoxine, is an important element in enzymes that make body proteins, chemicals, and antibodies. The best sources of pyridoxine include chicken, fish, and pork.

  • Ground beef should be cooked until no more pink can be seen and when juices from the meat run clear. Drain excess fat from the ground beef after cooking into a metal or glass container. The hot juices will melt through plastic or paper. The grease will be hot and should be handled by an adult!
  • Cheesy Sloppy Jose Cups will make great leftovers, store at < 40° F for no more than 3 days.
  • Ground beef must not be consumed past the “Use By” date on the packaging.

Recipe courtesy of National Cattlemen’s Beef Association. Available at: