Post by April B. on Apr 13, 2004 11:17:29 GMT -6
From: Richard Lee Holbert
Poted on the Chitterlings news letter
Subject: More Soulful Recipes - April 6th, 2004 (Part 2)
Biscuit Taco Cups
Prep Time: 45 minutes
1 1/2 lb. lean ground beef
1 (15-oz.) can Green Giant Spicy Chili Beans, undrained
1 (1.25-oz.) pkg. Old El Paso 40% Less-Sodium Taco Seasoning Mix
1/2 cup water
1 (1 lb. 1.3-oz.) can Pillsbury Grands! Refrigerated Golden Corn
Biscuits
4 oz. (1 cup) shredded Mexican cheese blend
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired
1. Heat oven to 375 degrees F. Brown ground beef in large skillet
over
medium-high heat until thoroughly cooked, stirring frequently.
Drain.
2. Add chili beans, taco seasoning mix and water; mix well.
Reduce heat
to medium; simmer 10 minutes or until ground beef mixture is
slightly
thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard
cups
lightly with nonstick cooking spray. Separate dough into 8
biscuits.
Roll or pat each biscuit to form 4 1/2-inch round. Place rounds
over
outside of sprayed
cups; press to fit over bottom and part way down sides of cups.
Place
cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375 degrees F. for 14 to 16 minutes or until deep
golden
brown Remove pan from oven. Carefully remove biscuit cups from
custard
cups.
Place biscuit cups, right side up, in same baking pan. Spoon beef
mixture
evenly into each cup. Top with cheese blend.
5. Return to oven; bake an additional 5 minutes or until cheese
is
melted. Top with lettuce, tomato, sour cream and salsa.
8 taco cups
Note from April B.
I have Tryed meny of his recipe that he post's and they have all truned out very good.
as I he is a member at
www.chitterlings.com
Poted on the Chitterlings news letter
Subject: More Soulful Recipes - April 6th, 2004 (Part 2)
Biscuit Taco Cups
Prep Time: 45 minutes
1 1/2 lb. lean ground beef
1 (15-oz.) can Green Giant Spicy Chili Beans, undrained
1 (1.25-oz.) pkg. Old El Paso 40% Less-Sodium Taco Seasoning Mix
1/2 cup water
1 (1 lb. 1.3-oz.) can Pillsbury Grands! Refrigerated Golden Corn
Biscuits
4 oz. (1 cup) shredded Mexican cheese blend
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired
1. Heat oven to 375 degrees F. Brown ground beef in large skillet
over
medium-high heat until thoroughly cooked, stirring frequently.
Drain.
2. Add chili beans, taco seasoning mix and water; mix well.
Reduce heat
to medium; simmer 10 minutes or until ground beef mixture is
slightly
thickened, stirring occasionally.
3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard
cups
lightly with nonstick cooking spray. Separate dough into 8
biscuits.
Roll or pat each biscuit to form 4 1/2-inch round. Place rounds
over
outside of sprayed
cups; press to fit over bottom and part way down sides of cups.
Place
cups, upside down, in ungreased 15x10x1-inch baking pan.
4. Bake at 375 degrees F. for 14 to 16 minutes or until deep
golden
brown Remove pan from oven. Carefully remove biscuit cups from
custard
cups.
Place biscuit cups, right side up, in same baking pan. Spoon beef
mixture
evenly into each cup. Top with cheese blend.
5. Return to oven; bake an additional 5 minutes or until cheese
is
melted. Top with lettuce, tomato, sour cream and salsa.
8 taco cups
Note from April B.
I have Tryed meny of his recipe that he post's and they have all truned out very good.
as I he is a member at
www.chitterlings.com