cheesy taco cups
- 1 1/2 pounds ground beef (95%)
- 1 package (11.3 oz) refrigerated dinner roll dough or (16.3 oz) reduced fat buttermilk biscuit dough
- 1 package (1.25 oz) reduced sodium taco seasoning mix
- 3/4 cup sloppy Joe sauce
- 1/3 cup reduced-fat shredded Mexican blend cheese
- chopped tomato
- dairy sour cream
- sliced ripe olives
Heat oven to 350°F. Separate biscuits and press each into a 3-1/2 inch circle. Turn muffin pan
upside-down; press each biscuit over a muffin cup. Bake in 350°F oven 12 to 15 minutes or until browned. Remove baked cups to platter.
Meanwhile brown ground beef with taco seasoning mix in large nonstick skillet over medium heat
8 to 10 minutes or until beef is not pink, breaking beef up into crumbles.
Stir in sloppy Joe sauce; cook 2 to 4 minutes or until hot and bubbly, stirring occasionally. Stir in 1/3 cup cheese. Spoon beef mixture evenly into cups. Top with lettuce and tomato. Top with sour cream and olives, if desired.
Nutrition info per taco cup: 331 calories; 25 g protein; 37 g carbohydrate; 9 g fat.