Ingredients:
1 pound 85/15 ground round
1 package taco seasoning
1 package (17.3 ounces) refrigerated grand corn
or buttermilk biscuit dough
1/2 cup canned sloppy joe sauce
3/4 cup shredded Mexican four-cheese blend
Toppings:
11/2 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
Instructions:
1. 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. Meanwhile, brown ground chuck in a large skillet over medium heat until meat reaches 160°F on a meat thermometer. Drain well. Add taco seasoning and 1/4 cup water. Simmer for 5 minutes until mixture thickens.Stir in 3/4 cup cheese.
3. Spoon beef mixture evenly into cups. As desired, top each cup with lettuce, tomato, cheese, sour cream and olives. Makes 8 taco cups.
Courtesy of Cattlemen′s Beef Board