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    You are in: Home / Recipes / Spicy Biscuit Taco Bowls #RSC Recipe
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    Spicy Biscuit Taco Bowls #RSC

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #1234711's Note:

    Ready, Set, Cook! Contest Entry. Fun for parties as appetizers or tailgating. Also fun meal for kids. If you mash the bowl form the bottom, it makes a taco like shell.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees (need to check biscuit can for temp).
    2. 2
      Shuck ears of corn, wash and pat dry. Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn. Salt and white pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
    3. 3
      Line a 9 X 9 glass pan with Reynold’s Wrap. Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork. Season with the Complete Seasoning, salt and white pepper. Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping. Cook at 425 degrees for 25 – 30 minutes till done.
    4. 4
      While meat is cooking spray the back of a muffin pan with canola or olive oil. Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces. Press each piece between the palms of your hands to flatten and then form over upside down muffin cup. (If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together. Flatten the bottoms of the biscuit cups and it will form a lip.
    5. 5
      Cook in the oven for 8-10 minutes depending on your oven. Watch carefully and remove once they are adequately browned. Allow to cool completely before handling.
    6. 6
      Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold’s wrap on top of a cookie sheet. Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted. Note: If corn is still cooking, you can just move ears to bottom rack till done. Remove corn and red pepper & allow to cool.
    7. 7
      Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat. Dice up the roasted red peppers and add as well as the chopped cilantro and scallions. Squeeze juice from 1 lime over meat and mix well. If you like more spice, add Tobasco sauce to your liking.
    8. 8
      Pull individual biscuit cups off of the cooled pan and place in large glass serving dish. (I used a 9 X 13). Place cups for filling in pan. Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture. Sprinkle more cheese on top. Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
    9. 9
      Remove from oven and they are ready for serving. If you press the cup in the middle, it forms a biscuit taco! You can make these in advance for a party or tailgating and warm up before serving.

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    Nutritional Facts for Spicy Biscuit Taco Bowls #RSC

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 700.4
    Calories from Fat 373
    Total Fat 41.4 g
    Saturated Fat 17.4 g
    Cholesterol 112.0 mg
    Sodium 1101.1 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 2.8 g
    Sugars 9.4 g
    Protein 34.0 g

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