- 1 (2 pound) package fully-cooked sliced beef in barbecue sauce
- 1 (11 ounce) can Mexican-style corn, drained
- 1 (2.25 ounce) can sliced ripe olives, drained
- 6 large pre-baked biscuits (4 to 5-inch diameter), warmed
- 1/2 cup shredded Cheddar or Colby cheese
- 1/3 cup dairy sour cream
- Place barbecue beef in large saucepan; heat over medium heat 6 to 8 minutes or until hot, stirring occasionally. Stir in corn and olives; heat through.
- Split biscuits horizontally in half. Place biscuits, cut sides up, on platter; spoon beef mixture evenly over biscuits. Sprinkle evenly with cheese; top with sour cream.