1 can (17.3 oz.) refrigerated grand corn or buttermilk biscuit dough
1 pound lean ground beef
2-4 tablespoons taco seasoning
1/2 cup water
1/2 cup canned sloppy Joe sauce
3/4 cup shredded Mexican blend cheese
1 1/2 cups thinly sliced lettuce
1/2 cup chopped tomato
1/2 cup shredded Mexican blend cheese
1/2 cup sour cream
1/4 cup sliced ripe olives
Preheat oven to 350 F. Separate biscuits and press into a 3 1/2 inch circle. Place over the underside of muffin cups on a standard-size muffin tin, pressing around the cup to shape into a bowl. Bake at 350 F for 12-15 minutes or until browned.
Remove and place baked cups on serving platter. Brown beef. Drain excess fat. Add taco seasoning, water and sloppy Joe sauce. Simmer 5-7 minutes or until hot and bubbly, stirring occasionally. Stir in 3/4-cup cheese. Spoon beef mixture evenly into cups; top evenly with lettuce, tomato and 1/2 cup cheese. Top with sour cream and olives. Serves 6-8
APPETIZER: Substitute larger ‘grand’ biscuit with 2 smaller cans (7.5 oz size) biscuit dough. Use a mini muffin tin to shape biscuits over. Makes 20 appetizers.