Ingredients:

  • 1 lb Ground Beef (85/15 recommended) or Ground Turkey
  • 1 tbsp Olive Oil or Vegetable Oil
  • 1 small Yellow Onion, finely diced
  • 1 packet (1 oz) Taco Seasoning Mix
  • ½ cup Water (or beef broth)
  • ½ cup Shredded Cheddar or Mexican Blend Cheese
  • 1 can (8 oz) Refrigerated Crescent Roll Dough
  • 1 large Egg, whisked with 1 tsp water (for egg wash)
  • Shredded Lettuce (for topping)
  • Diced Tomatoes (for topping)
  • Sour Cream or Plain Greek Yogurt (for topping)
  • Salsa or Pico de Gallo (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the wells of a standard 12-cup muffin tin.
  2. Heat oil in a skillet over medium-high heat. Add diced onion and sauté until softened (about 3 minutes). Add ground meat, breaking it up, and cook until browned. Drain off excess fat.
  3. Stir in the taco seasoning mix and water (or broth). Bring to a simmer, reduce heat, and cook until the liquid has mostly evaporated (about 5–7 minutes). Remove from heat and stir in the shredded cheese until melted. Set aside to cool slightly.
  4. Open the can of crescent dough. Separate the triangles. Gently press one crescent triangle into each prepared muffin tin well, ensuring the dough reaches up the sides to form a cup shape.
  5. Brush the exposed edges of the dough lightly with the egg wash and bake the empty cups for 5 minutes to pre-bake the pastry.
  6. Remove the tin from the oven. Spoon the cooled taco filling evenly into the pre-baked cups (filling them about ¾ full).
  7. Return the tin to the oven and bake for an additional 10–13 minutes, or until the crescent dough is deep golden brown and cooked through.
  8. Let the Crescent Roll Taco Cups cool in the tin for 5 minutes before carefully removing them. Top immediately with desired fresh toppings like lettuce, tomato, and sour cream.