Preheat oven to 350 degrees Fahrenheit. Cook ground beef over medium heat until cooked through, around 7-8 minutes.

Add taco seasoning and stir well. If necessary, strain off some but not all of the excess grease.

Add the diced onion and jalapeno so it can cook in the beef’s natural juices, stirring occasionally.

After 5 minutes, add in the salsa and stir to combine. Remove from heat.

Cut a line down the center of each croissant, stopping an inch and half from the ends as you’ll want to leave those intact. Use your fingers to tear out pieces of croissant from the center cut line, but make sure you don’t go too deep or two wide. Keeping the croissant structure relatively intact will allow you to pick up the croissant taco and eat it. Also, the edges don’t have to be pretty since you will be smothering them with shredded cheese.

Arrange croissants on a baking sheet. Take ¼ cup and use it to add a heaping scoop of taco filling to each croissant (this may vary depending on the size of your croissants). Once each has been filled, continue to add more filling until they are pleasantly stuffed but not overflowing.

Add a generous pinch of shredded cheese to the tops of each. Bake for 7-8 minutes. At this stage the edges of the croissants get lightly crisp, and the cheese is beautifully melted. You can cook for longer if you’d like a crunchier exterior, but keep an eye on it! These croissants will burn quickly if you’re not careful.