Prep 15 mins
Cook 15 mins
Ready, Set, Cook! Reynolds Wrap Contest Entry. A twist on the classic taco salad, using refrigerator biscuits as the shell. The finished biscuit bowl resembles a turtle shell!
- 1 lb ground beef
- 1⁄4 cup diced onion
- 1 tablespoon olive oil
- 1 (1 1/4 ounce) package taco seasoning
- 3⁄4 cup water
- 2 (10 ounce) cans refrigerated biscuits (do not use "flaky" or "layer" types)
- 1 head lettuce, shredded
- 2 ears corn on the cob (fresh or frozen, prepared and removed from cob)
- 1 (15 ounce) can black beans
- 1 tomatoes, diced
- 1 red pepper, diced
- 1 cup monterey jack cheese, shredded
- 1 cup sour cream (optional)
- 1 cup salsa (optional)
- Reynolds Wrap Foil
- Preheat oven to 350 degrees F.
- Crumple 4 sheets of Reynolds Wrap into 4 LOOSE balls, each about 4-5 inches in diameter (about the size of a softball). Place the balls onto a cookie sheet.
- On a separate sheet of Reynolds Wrap, place three biscuits in a circle, overlapping each biscuit slightly. With fingertips, pat biscuits into an 8-inch circle. Repeat, forming four biscuit circles.
- Drape each biscuit circle over one of the foil balls. Bake in oven for 8-10 minutes. Remove and cool. (Can be prepared 1-2 days ahead).
- Meanwhile, heat oil in pan, and sauté onions with ground beef. Brown ground beef. Drain. Return to pan and add taco seasoning, and water. Bring to boil, and simmer for 5 minutes.
- Invert biscuit shells onto plates.
- Add shredded lettuce, divide ground beef between shells. Add 1/4 cup black beans to each serving. Divide remaining ingredients among servings. Serve with salsa, if desired.