Taco Cups

Preheat oven to 375°F.

In a large skillet over medium-high heat, brown the ground beef, crumbling it as it cooks.

Drain the excess grease from the skillet.

Stir in the taco seasoning and water.

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

Thoroughly grease a 12-cup muffin tin with non-stick cooking spray.

Separate each biscuit into two thinner layers. You will have 16 layers, but will only use 12 for a standard muffin tin.

Press one biscuit layer into each muffin cup, forming a cup shape by pressing the dough down and up the sides.

Scoop the beef mixture evenly into each biscuit cup.

Bake for 12-15 minutes, or until the biscuit cups are golden brown and cooked through.

Let the taco cups cool in the pan for a few minutes, then use a knife to gently loosen them and transfer to a serving platter.

Top with sour cream, pico de gallo, and sliced jalapeños before serving.