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Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

Brought to you by Pillsbury Bake-Off® 40 (Orlando, 2002) Contestant Name: Carla Garnto; City: Byron; State: GA. It sounded so good I had to try it. Very satisfying!

Ingredients Nutrition

  • 1 lb lean ground beef (at least 80%)
  • 1 (1 1/4 ounce) package taco seasoning mix
  • 1 (4 1/2 ounce) canchopped green chilies
  • 12 cup water
  • 14 cup fat-free liquid egg product or 1 egg, beaten
  • 2 cups finely shredded Mexican blend cheese (8 oz pkg)
  • 2 (16 1/3 ounce) canshomestyle refrigerated buttermilk biscuits
  • lettuce leaf (optional)
  • 1 cup thick chunky salsa
  • pimento stuffed olive (optional)
  • chopped green onion (optional)
  • fresh parsley (optional)

Directions

  1. Heat oven to 375°F
  2. Spray 12-cup fluted tube cake pan with nonstick spray.
  3. In large skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked and drain well.
  4. Add taco seasoning mix, chiles, water and egg product; mix well.
  5. Cook and stir 1 to 2 minutes or until mixture thickens.
  6. Stir in 1 cup of the cheese.
  7. Cool while shaping biscuits.
  8. Separate dough into 16 biscuits and split each biscuit in half to make 32 rounds.
  9. Press out each biscuit half to form 4-inch round.
  10. Place 1 rounded Tbs beef mixture in center of each round, bringing up sides of dough over filling; pinch edges to seal.
  11. Place, seam side down, randomly in sprayed pan.
  12. Bake 33 to 43 minutes or until dark golden brown.
  13. Cool in pan 5 minutes.
  14. Line serving platter with leaf lettuce. Invert biscuit ring over lettuce. Immediately sprinkle with remaining 1 cup cheese and let stand 5 minutes to melt cheese.
  15. Cut into slices and serve with salsa.
  16. Garnish with olives, onions and/or parsley.