Ingredients
Scale
- 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 tube refrigerated crescent roll dough (8 oz)
- 1/4 cup ranch dressing
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- Sour cream (for dipping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line with paper liners.
- In a skillet over medium heat, cook ground beef until browned (6–8 minutes), breaking it up as it cooks. Drain excess fat.
- Stir in taco seasoning and undrained diced tomatoes with green chiles. Simmer 5–6 minutes until thickened. Let cool slightly.
- Unroll crescent roll dough, pinch seams to form a sheet, and cut into 24 squares. Press each into a mini muffin cup.
- Fill each dough cup with about 1 tbsp of the beef mixture. Drizzle with ranch dressing and sprinkle with cheddar cheese.
- Bake for 12–14 minutes, until dough edges are golden and cheese is melted.
- Let cool slightly. Remove from the tin, garnish with cilantro if using, and serve with sour cream.
Notes
- Optional: Add a sprinkle of crushed tortilla chips on top before baking for extra crunch.
- These bites are great for game days, potlucks, and kid-friendly snacks!
- You can substitute ground turkey or chicken for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 1g
- Sodium: 260mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
Keywords: taco bites, ranch, crescent dough, mini appetizer, party food