Preheat oven to 375 degrees F.

Spray 8 cups of a standard-size muffin tin with non-stick cooking spray. Set aside.

Brown ground meat in a large skillet until no longer pink. Drain the meat and return it to the skillet. Make the taco meat according to the package of taco seasoning.

Flatten biscuits with your fingers (or roll out) so that they become larger and thinner (about 4.5 inches in diameter). Press into bottom and up sides of prepared muffin cups.

Spoon a few tablespoons of taco meat into the bottom of each biscuit cup, packing it down and adding more if it will fit.

Top meat mixture with a tablespoon or two of salsa or pico de gallo (I just used green onion and jalapeno on these) and about 1-2 tablespoons of shredded cheese.

Gently press down the cheese so that it is centered over the filling and is not spilling over the edges of the pan.

Bake for 13-15  minutes, or until the cheese is melted and the edges of biscuits are golden brown. (Your oven may vary)

Remove muffin pan to a wire rack and gently run a knife around the edge of each biscuit to loosen.

Use a spoon to carefully remove biscuit cups from the pan.

Serve hot and garnish with optional toppings.