CHEESY SLOPPY JOSE BEEFY TACO CUPS
Patricia A Harmon, PA
Total preparation and cooking time: 30 minutes · Makes 8 taco cups
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1
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container (20 ounces) refrigerated fully-cooked taco sauce with seasoned ground
beef
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1
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package (17.3 ounces) refrigerated grand corn or buttermilk biscuit dough
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1/2
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cup canned sloppy Joe sauce
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3/4
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cup shredded Mexican four-cheese blend
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Toppings:
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1-1/2
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cups thinly sliced lettuce
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1/2
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cup chopped tomato
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1/4
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cup shredded Mexican four-cheese blend
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1/2
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cup dairy sour cream
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1/4
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cup sliced ripe olives
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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 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.
3. Spoon beef mixture evenly into cups. Top evenly with lettuce, tomato and 1/4
cup cheese. Top with sour cream and olives.
Nutrition information per taco cup:
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.
This recipe is an excellent source of protein and vitamin B12, and a good
source of niacin, vitamin B6, iron and zinc.