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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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