Mexican Taco Bowls

Yeilds: about 36	Mexican Taco Bowls
2c shredded cheddar	Drain beans and rinse.  Drain hominy, olives, and pimiento. Combine
2c shredded mozerella	with cheese, sour cream, taco seasoning and meat.
1 can black beans
1 can white hominy	Split the uncooked biscuits in half. Use half of each biscuit to line a cup
1 small can black olives	of a regular sized muffin pan.  Fill each biscuit lined cup with 2-3 spoon-
1 4oz jar pimiento	fulls of cheese mixture.  Bake at 350 until biscuit is done.
1 1/2 lb hamburger, browned
1c sour cream	Leftovers can be frozen and reheated individually.
1 pkg taco seasoning
3 cans jumbo layer biscuits