1 (11 1/4 oz.) can Campbell's chili beef soup
3/4 c. shredded Monterey Jack cheese
1 (8 oz.) can tomatoes, drained and chopped
1/4 c. sliced green onions
1/4 c. chopped ripe olives
2 pkg. (10 each) refrigerated flaky buttermilk biscuits

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.