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Ingredients: |
| 1 |
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container (20 ounces) refrigerated fully-cooked taco sauce with seasoned ground beef |
| 1 |
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package (17.3 ounces) refrigerated grand corn or buttermilk biscuit dough |
| 1/2 |
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cup canned sloppy Joe sauce |
| 3/4 |
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cup shredded Mexican four-cheese blend |
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Toppings: |
| 1-1/2 |
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cups thinly sliced lettuce |
| 1/2 |
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cup chopped tomato |
| 1/4 |
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cup shredded Mexican four-cheese blend |
| 1/2 |
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cup dairy sour cream |
| 1/4 |
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cup sliced ripe olives |
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Instructions: |
| 1. |
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Heat oven to 350°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°F oven 12 to 15 minutes or until browned. Remove baked cups to platter. |
| 2. |
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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. |
| 3. |
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Spoon beef mixture evenly into cups. Top evenly with lettuce, tomato and 1/4 cup cheese. Top with sour cream and olives. |
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| Makes 8 taco cups. |
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| | Nutrition information per taco cup: 410 calories; 16 g protein; 35 g carbohydrate; 23 g fat; 1,319 mg sodium; 29 mg cholesterol; 2.5 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 2.9 mg iron; 2.5 mg zinc. |
