- 1 (20 ounce) container refrigerated fully-cooked taco sauce with seasoned ground beef
- 1 (17.3 ounce) package refrigerated grand corn or buttermilk biscuit dough
- 1/2 cup canned sloppy Joe sauce
- 3/4 cup shredded Mexican four-cheese blend
- Toppings:
- 1 1/2 cups thinly sliced lettuce
- 1/2 cup chopped tomato
- 1/4 cup shredded Mexican four-cheese blend
- 1/2 cup dairy sour cream
- 1/4 cup sliced ripe olives
- Heat oven to 350 degrees F. Separate biscuits and press each into a 3-1/2-inch circle. Place over the underside of muffin cups from a standard-size muffin pan, pressing around cup to shape into bowl. Bake in 350 degrees F oven 12 to 15 minutes or until browned. Remove baked cups to platter.
- Meanwhile combine taco sauce with ground beef and sloppy Joe sauce in medium saucepan; cook over medium heat 6 to 8 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 1/4 cup cheese. Top with sour cream and olives.