Ingredients:
1 pound lean ground beef
1 packet taco seasoning mix
2 cups sharp cheddar cheese, shredded
1 cup ranch dressing (divided, ½ cup for filling, ½ cup for dipping)
1 (8 oz) package refrigerated crescent roll dough (or biscuit dough, optional variation)
1 tablespoon olive oil (for browning)
Optional garnish: chopped green onions, cilantro, or jalapeños
Instructions:
- Cook the beef
Heat olive oil in a skillet over medium-high heat.
Add ground beef and cook until browned, breaking it apart with a spoon.
Drain excess fat, then stir in taco seasoning (prepare as directed on package with water, if required).
- Mix the filling
In a mixing bowl, combine the cooked taco meat, shredded cheddar cheese, and ½ cup ranch dressing.
Stir until everything is well coated and cheesy.
- Prepare the dough
Preheat oven to 375°F (190°C).
Lightly grease or line a baking sheet with parchment paper.
Unroll crescent roll dough and separate into triangles (or flatten biscuit dough into circles).
- Assemble the bites
Place a spoonful of taco filling onto the wide end of each triangle.
Fold dough over the filling, pinching edges to seal, shaping into little pockets or balls.
Arrange them seam-side down on the prepared baking sheet.
- Bake
Bake for 12–15 minutes, or until golden brown and cooked through.
- Serve
Let cool slightly before serving.
Serve warm with the remaining ranch dressing (or salsa, guacamole, or sour cream) for dipping.
Tips & Variations:
Swap cheddar with pepper jack for extra spice.
Add a spoonful of cream cheese into the filling for extra creaminess.
Use wonton wrappers instead of crescent dough for a lighter, crispy version.
Garnish with diced tomatoes, shredded lettuce, or crushed tortilla chips for a taco-inspired presentation.