Pillsbury Grands biscuits are on sale at my local grocery store Smiths and with a coupon, they are less than a dollar a tube so I bought a bunch of them. This recipe comes from http://www.pillsbury.com. It was quick, easy and yummy, my 3 favorite things in a recipe!
1 1/2 pounds lean ground beef
1 (15 oz) can spicy chili beans, undrained (I used a can of black beans and drained and rinsed them)
1 (1.25 oz) package taco seasoning mix
1/2 cup water
1 (16.3 oz) can Pillsbury Grands! refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese
1/2 cup lettuce
1/2 cup chopped tomato
1/2 cup sour cream
1/2 cup salsa
1 Heat oven to 375. Brown ground beef in large skillet over medium high heat until thoroughly cooked, stirring frequently. Drain.
2 Add chili beans, taco seasoning and water and mix well. Reduce heat to medium, simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3 Meanwhile, spray outside bottom and sides of 8 (6 oz) custard cups lightly with nonstick cooking spray. (You could also use your muffin pan and just turn it upside down.) Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2″ round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15 x 10 x 1″ baking pan (or on a cookie sheet).
4 Bake at 375 for 14 – 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan or on sheet. Spoon beef mixture evenly into each cup.
5 Top with cheese, lettuce, tomato, sour cream and salsa.