Biscuits and Taco Pie

Golden biscuits and cheese top a delicious taco pie in a cast-iron skillet. This is a one-dish meal or serve with Ranch- Style or chili beans.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Taco Pie

• 1  medium onion, chopped
• 1  lb  ground chuck
• 1 (1 1/4ounce) package  taco seasoning mix
• 1⁄4 cup water
• 1 (10 ounce) can tomatoes and green chilies (mild or original Ro-Tel)
• 1 (15 1/4ounce)  whole kernel corn
• 1⁄4 cup cheddar cheese (shredded)

• Biscuits

• 1  cup self-rising flour (soft wheat like Martha White or Lilly )
• 3  tablespoons  vegetable oil (or other oil)
• 1⁄2 cup milk or 1⁄2 cup buttermilk
• 1  pinch baking soda (if buttermilk is used)
•  self-rising flour, for surface

Directions

1. Taco Pie:.
2. In a 9 inch skillet or dutch oven (I like cast iron), cook the ground beef until gray and drain.
3. Add the chopped onion and cook until soft.
4. Drain the corn and Ro-Tel tomatoes, reserving the drained liquid.
5. Add the taco seasoning package and cook according to the package directions, using the reserved liquid.
6. Add the tomatoes, corn and water and simmer gently while making the biscuits.
7. Biscuits:.
8. To the flour, add the baking soda if using buttermilk.
9. Mix and make a well in the flour.
10. Add oil and milk, stirring as you add it until the dough is on the verge of being too wet.
11. Place the dough on a well-floured surface.
12. With floured hands, shape the dough, not kneading more than 2 or 3 times, adding flour needed to keep the dough from sticking.
13. Pat out to 3/8 inch thickness and cut into 8 biscuits 2 1/2 inches in diameter.
14. Baking:.
15. Place the biscuits on the taco pie and place in a 450 F oven.
16. Cook for 15 minutes or until brown, sprinkling cheese between the biscuits for the last 5 minutes.