Instructions

• Preheat oven to 350°F. Spray a regular muffin pan with nonstick cooking spray.
• In a large skillet over medium-high heat, add 1 lb lean ground beef and cook, breaking up the meat, until browned and no longer pink (about 6–8 minutes).
• Drain excess grease from the skillet.
• Return the skillet to low heat and add 1 (1-oz) package taco seasoning, ½ cup salsa, and 3 Tbsp water. Stir to combine.
• Cook the mixture over low heat, stirring occasionally, for about 10 minutes or until the sauce has thickened.
• Remove the skillet from the heat and stir in ½ cup of the shredded cheddar cheese. Set the meat mixture aside.
• Open the 2 (6-oz) cans refrigerated biscuits and separate the dough into 10 biscuits. Using a rolling pin, roll each biscuit into a larger circle so it will fit up the sides of the muffin cup.
• Firmly press each rolled biscuit into the bottom and up the sides of the prepared muffin cups to form a cup.
• Spoon the meat mixture evenly into the 10 biscuit cups. Sprinkle the remaining ½ cup shredded cheddar cheese over the filled cups.
• Bake in the preheated oven for 17 to 20 minutes, or until the biscuits are golden brown. Allow the cups to cool slightly in the pan before removing and serving.