Step 1: Preheat Oven and Prepare Muffin Tin
Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray. This is crucial for ensuring the baked cups release easily.

Step 2: Brown and Season the Beef
In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until it is no longer pink. Drain off any excess grease. Return the skillet to the heat and add the taco seasoning and ⅓ cup of water. Stir to combine and simmer for 3-4 minutes until the liquid has mostly absorbed. Remove from heat and stir in the ½ cup of shredded cheddar cheese and the diced green chiles (if using) until the cheese is melted. Set aside to cool slightly.

Step 3: Create the Dough Cups
Unroll the crescent dough sheets. If using traditional perforated dough, press the seams together to form a solid sheet. Using a pizza cutter or a sharp knife, cut the dough into 24 equal squares. Gently press each square of dough into the bottom and up the sides of each prepared mini muffin cup, forming a small cup.

Step 4: Layer the Fillings
Spoon a small amount (about 1 tablespoon) of the remaining shredded Colby-Jack cheese into the bottom of each dough cup. This creates a protective layer that helps prevent the dough from getting soggy from the meat mixture. Then, top the cheese with a heaping teaspoon of the taco beef mixture, filling each cup almost to the top.

Step 5: Bake to Golden Perfection
Place the muffin tin in the preheated oven and bake for 10-12 minutes, or until the crescent dough is puffed and golden brown, and the cheese is bubbly.

Step 6: Cool and Remove
Remove the muffin tin from the oven and let the Taco Ranch Bites cool in the pan for about 5 minutes. This allows the dough to set and makes them easier to remove. Carefully run a small offset spatula or a butter knife around the edges of each cup to loosen it, then gently lift them out onto a wire rack or serving platter.

Step 7: Garnish and Serve
Once the bites are on your serving platter, it’s time for the fresh toppings. Sprinkle the shredded lettuce and diced tomatoes over the top of the warm bites. For the final, signature touch, drizzle the entire platter generously with the ranch dressing. For a more polished look, you can place the ranch in a small zip-top bag, snip off the corner, and pipe it over the bites. Garnish with black olives, jalapeños, and fresh cilantro. Serve immediately while warm.