| Serves/Yields: 8 | Category: Confectionery |
| Prep/Cook Time: 10 min | Difficulty: Easy |
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1 Pkg. Refrigerated Large Biscuits (8 in pkg.), preferably Corn-flavored or Buttermilk 1 - 20 oz. Pkg. Refrigerated Old El Paso Taco Sauce with Seasoned Ground Beef 1/2 C. Canned Sloppy Joe Sauce 1 C. Shredded Four-Cheese Mexican Blend, divided 1 1/2 C. Shredded Romaine Lettuce 1/2 C. Chopped Fresh Tomatoes 1/2 C. Sour Cream 1/4 C. Sliced Black Ripe Olives |
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Heat oven to 350� F. Separate biscuits and press each into a 3 1/2-inch circle. Place on the back of cups of a regular muffin tin, pressing around cup to shape. Bake in 350� oven for 12-15 minutes. Remove to serving platter. Meanwhile, in a medium saucepan, combine contents of taco sauce with ground beef with sloppy joe sauce until hot and bubbly. Stir in 3/4 C. shredded cheese just until melted. Spoon mixture into biscuit cups. Top with shredded lettuce, tomatoes and remainder of shredded cheese, dividing evenly among them. Place a dollop of sour cream on top of each and garnish with black olive slices. Makes 8 biscuit cups. |