Mini Taco Cups

Course : Appetizers
Serves: 4
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Ingredients:

1 can campbells chili beef soup
3/4 cup shredded monterey jack cheese
8 ounces tomatoes drained and chopped
1/4 cup sliced green onions
1/4 cup chopped ripe olives
2 packages refrigerated flaky buttermilk bi -- (10 each)
 

Preparation / Directions:

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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