Recipe of Bundaberg Cup Horse Racing

Tangy Turkey Taco Cups

Bundaberg races seven times a racing season at their track.

Recipe Summary Tangy Turkey Taco Cups

Serve these hand-held biscuit cups as a snack for game day, or as an easy family main dish.

Ingredients | Bundaberg Cup Horse Racing

1 (16.3 ounce) can refrigerated flaky biscuit dough

2 teaspoons vegetable oil

1 pound ground turkey

1 (1.25 ounce) package taco seasoning mix

1 (15 ounce) can sloppy joe sauce

3 slices Borden® American Singles, cut into 4 small squares

Directions

Preheat oven to 350 degrees F (175 degrees C).

Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.

Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.

Fill biscuit-lined muffin cups with turkey mixture.

Bake in preheated oven until browned and hot, about 13 minutes.

Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.

Bake 3 minutes more, or until cheese is melted.

Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

Feel free to experiment with toppings or add-ins. Substitute diced pepperoni for the taco seasoning mix, and sub mozzarella or provolone for the American cheese, for a pizza take on the recipe. These are also good at room temperature.

Info | Bundaberg Cup Horse Racing

prep: 14 mins total: 14 mins Servings: 12 Yield: 12 turkey cups

TAG : Tangy Turkey Taco Cups

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