(12 ounce) cans pillsbury grands junior golden layers refrigerated buttermilk biscuits (20 biscuits)
cup finely shredded Mexican blend cheese (4 oz)
Serving Size: 1 (30) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 38 g58 %
Total Fat 4.3 g6 %
Saturated Fat 2 g9 %
Cholesterol 8.6 mg
Sodium 175.7 mg
Dietary Fiber 0.2 g0 %
Sugars 1.2 g4 %
Protein 1.7 g
Heat oven to 375°F Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.