Beef Taco Muffins

Name: Beef Taco Muffins
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 pound lean ground beef (90% lean); 1 envelope taco seasoning; 3/4 cup water; 3 tablespoons sour cream; 1 cup shredded Colby-Monterey Jack cheese; Optional toppings: Shredded lettuce, chopped green onions, chopped tomatoes and sliced ripe olives

Who doesn't love tacos? I decided to recreate a beefy classic as muffins. We love the baked sour cream and cheese on top. Just add your favorite toppings! —Melissa Haines, Burlington, Connecticut

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound lean ground beef (90% lean)
1 envelope taco seasoning
3/4 cup water
3 tablespoons sour cream
1 cup shredded Colby-Monterey Jack cheese
Optional toppings: Shredded lettuce, chopped green onions, chopped tomatoes and sliced ripe olives

Directions

Preheat oven to 375°. Unroll both tubes of crescent dough; separate each into eight triangles. Press each triangle onto the bottom and up sides of an ungreased muffin cup. Prick bottoms with a fork. Bake until light golden, 4-6 minutes. Using a spoon, press gently to reshape cups.
In a large skillet, cook and crumble beef over medium heat until no longer pink, 5-7 minutes. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 3-4 minutes.
In each muffin cup, place 1-1/2 tablespoons beef mixture, about 1/2 teaspoon sour cream and 1 tablespoon cheese. Bake until cheese is melted and crust is golden brown, 10-12 minutes. Top as desired.