Heat the oven to 375°F. Spray 10(2 1/2-inch) muffin-pan cups with vegetable cooking spray.Cook the beef in a 12-inch skillet over medium-high heat until browned, stirring often to separate meat. Pour off any fat.Stir in the soup and ketchup and cook for 5 minutes. Add 2 1/2 slices cheese and cook and stir until the cheese is melted.Press or roll the biscuit dough to flatten slightly. Press the dough circles into the bottoms and up the sides of the muffin-pan cups. Spoon about 1/4 cup beef mixture into each, mounding the mixture in the center.Bake for 15 minutes or until the biscuits are golden brown. Cut the remaining cheese slices in quarters and top each hot mini with 1 quarter. Let stand until the cheese is melted. Top with the shredded lettuce, additional ketchup and the pickle slices.