¼cupfresh chopped cilantroplus more for garnish, optional
1crescent roll dough sheet
1 ½cupsshredded Colby jack cheese
Preheat the oven to 375°F. Grease 8 sections of a muffin tin with cooking spray, set aside. In a medium skillet over medium-high heat, brown the ground beef, breaking it into crumbles. Drain any excess grease.
Add the cumin, garlic powder, onion powder, salt, pepper, ¼ cup salsa, water, and cilantro.
Stir to combine. Bring to a simmer and simmer until most of the liquid is cooked out, 3-5 minutes. Take off the heat.
Cut the crescent dough into 8 equal squares. Gently press the dough into the 8 sections of the greased muffin tin.
Add ⅓ of the cheese to the bottom of the cups.
Evenly divide the taco meat among the cups.
Top with another ⅓ of the cheese.
Fold the flaps over the filling.
Top with the remaining cheese. Bake for 15 minutes or until golden brown.
Take the cups out of the muffin tin, careful they are hot! I find it easier to run a butter knife along the edges to release it from the tin if any of the cheese stuck to it.
Serve with a garnish of more chopped fresh cilantro and salsa for dipping.
You can use your favorite salsa that you like for this recipe.
I use Colby jack cheese but you can use cheddar or even a Mexican cheese blend if you like.
Crescent dough sheets make it easier for these so they are easily cut into squares. If you are in a pinch you can use regular crescent rolls, just pinch the seems together.
You can use homemade or store bought taco seasoning for this instead of the spices used above.
Easily double the recipe to make more.
Make sure to spray your muffin pan well so they are easier to come out after cooking.
Use a lean ground beef for this, preferably 85/15 or higher.