Preheat Oven:
Preheat your oven to 375°F (190°C) and lightly spray a mini muffin tin with non-stick cooking spray.

Prepare the Dough:
Unroll the crescent dough and separate it into triangles. Cut each triangle in half to make smaller portions. Press each piece into the bottom and up the sides of the muffin cups.

Cook the Beef:
In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add taco seasoning and water, then stir to combine. Simmer for 3–4 minutes until thickened. Remove from heat.

Add Ranch & Cheese:
Stir in ranch dressing and half of the shredded cheese (cheddar and mozzarella) into the taco meat mixture.

Fill the Dough Cups:
Spoon the beef mixture into each prepared dough cup. Top with remaining cheese.

Bake:
Bake in the preheated oven for 12–15 minutes, or until the dough is golden and the cheese is bubbly.

Serve:
Let cool slightly before removing from the muffin tin. Garnish with sliced green onions and a dollop of sour cream if desired. Serve warm!