Prep 10 mins
Cook 25 mins
Originally from Taste of Home's "Five Ingredient Cookbook." Tacos in a biscuit. Easy and yummy. I've thrown some extra spice into the meat here. I am guesstimating on all amounts, as really I just use dashes of each until I feel comfortable that all meat has been seasoned through. "Jump Up and Kiss Me" is a hot sauce that is one of my dad's fave's and I've now always got a bottle on hand, too. I think you have to special order it. Though I do highly recommend it, if you can't find it, just sub in hot sauce of your choice. These work best if you use original style biscuits, not buttermilk, and definitely not the "Flaky Layers" kinds. You can also just buy and use "Mexican Blend" cheese pre-shredded at the store.
- 1 lb ground beef
- 1⁄8 teaspoon creole seasoning (to taste)
- 1⁄8 teaspoon chili powder (to taste)
- 1 pinch cayenne (to taste)
- 1⁄4 teaspoon Frank's red hot sauce
- 1 dash jump up and kiss me hot sauce
- 1⁄4 teaspoon lime juice (to taste)
- 1 tablespoon extra virgin olive oil
- 1⁄2 cup chopped onion
- 1 (1 1/4 ounce) envelope taco seasoning
- 2 (16 ounce) tubes large refrigerated biscuits
- 2 cups cheddar cheese, shredded
- Preheat oven to 400 degrees.
- Place meat in a bowl. Add all dry seasonings, hot sauce, and lime juice. Mix with hands until combined thoroughly.
- Meanwhile, heat oil in a skillet, add onions and begin to soften. *At this juncture, you can also add a dash of chili powder in with your onions if desired.
- As soon as you have seasoned meat, add it to the onions and cook over medium heat until onions are soft and beef is no longer pink;drain. Add the taco seasoning and prepared according to package directions. Cool slightly.
- Flatten half of the biscuits into 4-inch circles; place on a large greased cookie sheet. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Press edges shut with a fork to ensure a good seal. Bake for 15 minutes or until golden brown.