Cheesy Taco Cups

In a large skillet over medium-high heat, cook and crumble the ground beef until no longer pink.

Drain off any excess grease from the skillet.

Stir in the taco seasoning and water.

Bring to a simmer and cook for 2 minutes.

Remove the skillet from the heat and fold in the shredded cheese until melted and well combined.

Preheat your oven to 375°F (190°C).

Grease a 12-cup muffin tin with cooking spray.

Separate the jumbo biscuits and split each one in half horizontally to create two thinner rounds.

Press one biscuit half into each cup of the muffin tin, forming a cup shape.

Evenly distribute the beef and cheese mixture into each biscuit cup.

Bake for 14-16 minutes, or until the biscuit edges are golden brown.

Let cool for a few minutes before serving. Serve plain or with your favorite taco toppings.