Taco Cupcakes: A Fun Twist on Taco Night!

Prepare the Crescent Dough:
Unroll the crescent roll dough and separate the triangles. Gently press each triangle into the cups of a muffin tin, pinching the edges to form a little cup shape. Set aside.

Cook the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks. Drain any excess fat.

Season the Beef:
Add the taco seasoning mix and salsa to the beef. Stir well and cook for an additional 2-3 minutes, until the mixture is heated through and well combined.

Fill the Crescent Cups:
Spoon the taco beef mixture into the prepared crescent roll cups, filling them almost to the top.

Bake the Taco Cupcakes:
Place the muffin tin in the oven and bake for 12-15 minutes, or until the crescent dough is golden and crispy.

Top the Cupcakes:
Once baked, remove the muffin tin from the oven. Sprinkle the shredded cheddar cheese on top of each taco cupcake and return to the oven for another 2-3 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:
Remove the taco cupcakes from the oven and let them cool slightly. Top each with a dollop of sour cream and a sprinkle of fresh cilantro before serving.

Serving and Storage Tips