1Preheat oven to 375 degrees.
Cook bacon till crispy and drain bacon fat, set aside. Save bacon fat in pan. Cook onion in bacon fat till tender and then add tomatoes. Cook for 2 to 3 minutes. Remove onion and tomatoes and drain, set aside.
2Cook ground beef till done and drain grease off. Add taco seasoning cook as instuctions indicate. In the meantime while ground beef is cooking cut your basil (chiffonade). Set aside. Reserve 2 tablespoons of shredded cheese and set aside.
3In a bowl combine onion and tomato mixture, the rest of the shredded cheese, basil and ground beef mixture. Combine till well blended add mayonnaise, and mix well.
4Separate each biscuit into thirds if you can, if not just half them. This will cause you to have less cups. You will have 16 to 24 thin biscuits. Spray mini muffin tin with buttered flavored non stick spray. Press bisquits into each muffin tin. Spoon 1 tablespoon full into the middle of each biscuit. Top each with a sprinkle of cheese.
5Bake at 375 degrees for 12 to 15 minutes just till bubbly and golden in color. Let cool in tin for about 7 minutes. Remove, serve warm or at room temp.