Instructions
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Preheat your oven to 375°F (190°C) to ensure even baking.
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Heat a skillet over medium heat. Add the ground beef and cook for 7-10 minutes, breaking it into small pieces. Drain excess grease. Add taco seasoning and follow the packet instructions (usually adding water and simmering). Stir to coat evenly.
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Unroll the crescent roll dough and separate into individual triangles. Press each triangle into a muffin tin, covering the bottom and sides to form a cup shape.
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Fill each crescent roll cup with the seasoned ground beef, filling about halfway. Sprinkle shredded cheddar cheese on top, followed by diced tomatoes, red onion, and chopped cilantro.
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Place the muffin tin in the preheated oven. Bake for 10-12 minutes, or until the crescent roll cups are golden brown and the cheese is melted. Monitor closely to prevent over-baking.
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Remove the taco cupcakes from the oven and let cool slightly for 2-3 minutes. Top with sour cream, sliced jalapeños, or more cilantro as desired. Serve warm and enjoy!
