• 1 container (20 ounces) refrigerated fully-cooked taco sauce with seasoned ground beef
  • 1 package (17.3 ounces) refrigerated grand corn or buttermilk biscuit dough
  • ½ cup canned sloppy Joe sauce
  • ¾ cup shredded Mexican four-cheese blend
  • Toppings
    • 1 ½ cups thinly sliced lettuce
    • ½ cup chopped tomato
    • ¼ cup shredded Mexican four-cheese blend
    • ½ cup dairy sour cream
    • ¼ cup sliced ripe olives
Handheld Kid Pleasers


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.
2. Bake in 350°F oven 12 to 15 minutes or until browned. Remove baked cups to platter.
3. 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.
4. Spoon beef mixture evenly into cups. Top evenly with lettuce, tomato and 1/4 cup cheese. Top with sour cream and olives.

Nutritional Information
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.



Preparation Times

Patricia A Harmon, PA
© Cattlemen's Beef Board and National Cattlemen's Beef Association