Preheat oven to 400°F degrees. Spray muffin tin with nonstick cooking spray.

In a large skillet, brown and crumble ground beef for 8-10 minutes. Drain any excess grease.

Add the taco seasoning and water, and stir to combine. Simmer until most of the liquid is absorbed, about 5 minutes.

Stir in the cilantro and take off the heat.

Separate the biscuits and place them into greased muffin tins. Press the dough up and along the sides.

Divide the meat mixture between muffins (you may have just a small amount left over).

Sprinkle each one with shredded cheddar cheese.

Bake for 10-12 minutes until the biscuits are golden brown and the cheese is melted.