Great for lunches!
Ingredients:
- ½ lb. lean ground beef
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ cup salsa, plus more for dipping
- ¼ cup water
- ¼ cup fresh chopped cilantro plus more for garnish, optional
- 1 crescent roll dough sheet
- 1½ cups shredded Colby-Jack cheese
Directions:
- Preheat oven to 375 F. Grease eight sections of a muffin tin with cooking spray and set aside.
- In a medium skillet over medium-high heat, brown ground beef, breaking it into crumbles. Drain any excess grease. Add cumin, garlic powder, onion powder, salt, pepper, ¼ cup salsa, water and cilantro. Stir to combine. Bring to a simmer and simmer until most of the liquid is cooked out, 3 to 5 minutes. Take off the heat.
- Cut crescent dough into eight equal squares. Gently press the dough into the eight sections of the greased muffin tin.
- Add ⅓ of the cheese to the bottom of the cups. Evenly divide the taco meat among the eight cups. Top with another ⅓ of the cheese. Fold the flaps over the filling. Top with the remaining cheese.
- Bake for 15 minutes or until golden brown.
