Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or a standard 12-cup muffin tin.
- In a large skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned. Drain any excess grease.
- Stir in the taco seasoning, ranch seasoning mix, and water. Simmer for 2-3 minutes, until the liquid has reduced and the mixture is thick.
- Unroll the crescent dough and press the perforations to seal. Cut the sheet of dough into 24 equal squares.
- Press one square of dough into the bottom and up the sides of each muffin cup.
- Spoon the taco meat mixture evenly into each dough-lined cup.
- Top each cup with a sprinkle of the shredded cheese.
- Bake for 12-15 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
- Let cool in the pan for a few minutes before removing. Serve warm with your favorite toppings like sour cream or salsa.
Nutrition
Notes
Tip 1: Using lean ground beef (90/10) will prevent the bottoms of the bites from becoming soggy.
Tip 2: For easy cleanup, you can use muffin tin liners, though the crescent dough browns better without them.
Tip 3: Let the bites cool for at least 5 minutes in the pan before removing them. This helps them hold their shape.
Tip 2: For easy cleanup, you can use muffin tin liners, though the crescent dough browns better without them.
Tip 3: Let the bites cool for at least 5 minutes in the pan before removing them. This helps them hold their shape.