Preheat the oven: Preheat your oven to 375°F (190°C).
Cook the taco meat: In a large skillet, cook the ground beef (or turkey) over medium heat, breaking it apart as it cooks. Drain any excess grease. Add the taco seasoning mix and water, stirring to combine. Cook for another 5 minutes or until the mixture thickens. If desired, stir in the diced green chilies for an extra flavor kick. Remove from heat.
Prepare the muffin tin: Spray a 12-cup muffin tin with cooking spray or use muffin liners.
Make the taco cups:
Option 1 (using crescent rolls): Unroll the crescent roll dough and separate it into 8 triangles. Cut each triangle in half, then press each half into the bottom and up the sides of the muffin cups to form a crust.
Option 2 (using tortillas): If using small flour tortillas, press one tortilla into each muffin cup, folding the edges slightly if needed to form a « cup » shape.
Assemble the taco cupcakes:
Spoon a generous amount of the cooked taco meat mixture into each muffin cup, filling them almost to the top.
Top with shredded cheddar cheese, about 1 tablespoon of cheese per taco cupcake.
Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the dough are golden brown and the cheese is melted and bubbly.
Top with fresh toppings: After baking, remove the taco cupcakes from the muffin tin. Allow them to cool for a few minutes, then top with your favorite taco toppings, such as shredded lettuce, diced tomatoes, onions, jalapeños, sour cream, salsa, and guacamole.
Serve: Serve these taco cupcakes warm as a fun, customizable meal or appetizer!
