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Ingredients :
1 pound lean ground beef
1 package (1 oz) taco seasoning
1 can (10 oz) diced tomatoes and green chiles, undrained
2 cups shredded cheddar cheese
1/2 cup ranch dressing
1 can refrigerated biscuit dough (8-count)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Cooking spray or oil for greasing
Instructions:
Preheat oven to 375°F (190°C). Lightly grease a muffin tin or baking dish.
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Stir in taco seasoning and the diced tomatoes with green chiles. Simmer for 5–7 minutes until slightly thickened.
Remove from heat and mix in ranch dressing and 1 1/2 cups of the shredded cheddar cheese until well combined.
Separate biscuit dough and flatten each piece into a small round.
Press each flattened biscuit into the muffin tin cups, forming small bowls.
Spoon the taco mixture evenly into each biscuit cup.
Sprinkle remaining cheddar cheese on top of each bite.
Bake for 12–15 minutes, or until the biscuit edges are golden brown and cheese is melted.
Let cool slightly before removing from the pan. Serve warm.