This little recipe was inspiration for me to create some standard sized muffin pan Taco Cups. I used the refrigerated buttermilk biscuits, but cut them into four sections. I put them in a bowl and mixed with 1/2 cup fresh salsa, 1 tablespoon chopped green chilies, 1 tablespoon chopped black olives, and about 1/2 cup shredded Kraft Mexican Cheese. I took three biscuit pieces and molded into the standard muffin cup. I added the taco flavored beef (cooked with some chopped onions) inside the cups and topped with two black olive slices and more cheese. Baked at 350 for the time the biscuits required. I served with a basic Mexican salad (sour cream, shredded lettuce, onions and tomatoes) for a unique tex-mex entree. Loved it!