1 container (20 ounces) fully-cooked seasoned ground beef with taco sauce
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:
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
Preheat 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-sized muffin pan, pressing around cup to shape into a bowl. Bake in 350°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.
Serves 4.