Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Stir in taco seasoning and ½ cup of water. Simmer2-3 minutes.

Turn of the heat and fold in cheese until it's melted

Spray a 12-cup muffin pan with nonstick spray.

Split 6 of the biscuits horizontally by gently peeling them apart at the middle layer. Using a small jar, glass, or pestle, press one of the biscuit halves in each of the muffin tins to cover the bottom and up the sides. Alternatively, flatten the biscuit halves with your fingers on a flat surface so that they become 4 inches in diameter, and then press into the muffin tins.

Fill each muffin tin with 3-4 tablespoons of the taco meat.

Bake for 14-16 minutes, or until the cheese is melted and the edges of the biscuits are golden brown.

Gently run a knife around the edge of each biscuit to loosen, then transfer to a serving tray. Optional, serve with toppings.