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Mini Taco Cups

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 can campbell's chili beef soup

  3. 3/4 cup shredded monterey jack cheese

  4. 1 can tomatoes -- drained and chopped

  5. -- (8 oz.) 1/4 cup sliced green onions

  6. 1/4 cup chopped ripe olives

  7. 2 packages refrigerated flaky buttermilk bi -- (10 each)

Instructions Jump to Ingredients ↑

  1. To make filling: in bowl, stir all ingredients except biscuits until blended.

  2. Preheat oven to 400 degrees. Separate biscuits. Press each biscuit into a 3 inch muffin cup. Spoon 2 tablespoons of the filling into each dough-lined cup.

  3. Bake 10 minutes or until biscuits are golden. Remove from pan; let stand 5 minutes Makes 20 appetizers.

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