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Southwestern Beef Shortcakes

1 package (about 2 pounds) sliced fully-cooked barbecue beef
1 (11-ounce) can Mexican-style corn, drained
1 (2 1/4 ounce) can sliced ripe olives, drained
6 large pre-baked biscuits (4 to 5-inch diameter), warmed
1/2 cup shredded cheddar cheese
1/3 cup dairy sour cream

1. Place barbecue beef in large saucepan; heat over medium heat 6 to 8 minutes or until hot, stirring occasionally. Stir in corn and olives; heat through.
2. Split biscuits; spoon beef mixture over biscuits. Sprinkle with cheese; top with sour cream.

Makes 6 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.