Instructions

• Preheat oven to 350°F. Spray a regular muffin pan with nonstick cooking spray.
• In a large skillet over medium-high heat, cook 1 lb lean ground beef, breaking it up, until no longer pink. Drain excess grease.
• Return the skillet to medium-low heat and add 1 (1-oz) package taco seasoning, 1/2 cup salsa, and 3 Tbsp water. Stir to combine.
• Simmer the mixture over low heat, stirring occasionally, about 10 minutes, until the sauce has thickened.
• Remove the skillet from the heat and stir in 1/2 cup shredded cheddar cheese (half of the 1 cup) until combined. Set the meat mixture aside.
• Open both cans of refrigerated biscuits and separate the dough into 10 biscuits. On a clean work surface or piece of parchment, use a rolling pin to roll each biscuit into a larger circle.
• Firmly press each rolled biscuit into the bottom and up the sides of 10 wells in the prepared muffin pan.
• Spoon the meat mixture evenly into each biscuit cup.
• Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the filled cups.
• Bake in the preheated oven for 17 to 20 minutes, until the biscuits are golden brown.
• Allow the cups to cool in the pan for a few minutes, then remove and serve warm.