Preheat your oven to 375°F (190°C).
In a skillet over medium heat, brown the lean ground beef, breaking it apart as it cooks. Once fully cooked, drain any excess fat.
Add the taco seasoning and water to the cooked beef. Stir until well combined and let simmer for about 2-3 minutes until the mixture thickens slightly.
Stir in the salsa into the seasoned beef mixture.
Open the refrigerated biscuits and separate them. Flatten each biscuit slightly and place them into the muffin tin cups.
Spoon the beef and salsa mixture into each biscuit cup, filling them about ¾ of the way full.
Sprinkle the shredded cheddar cheese evenly over the filled biscuit cups.
Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the biscuits are golden brown and the cheese is bubbly.
Allow the Taco Biscuit Cups to cool slightly before serving.
