17 1/3 oz Pillsbury grands! refrigerated buttermilk biscuits, can
FILLING
1 can (16 oz) old el paso(r) refried beans
1/3 cup Chopped green bell pepper
1/4 cup Chopped onion
1/4 tsp Garlic powder
1/4 tsp Cumin
1/4 tsp Chili powder
1/2 cup Shredded taco-flavored cheese
TOPPING
1/2 cup Old el paso mild thick 'n chunky salsa, or picante
1/2 cup Shredded taco-flavored cheese
GARNISH
1/2 cup Sour cream
1/4 tsp Paprika, (up to 1)
1 tbsp Finely chopped fresh cilantro, (up to 4)
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Heat oven to 375 F. Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake at 375 F. for 11 to 15 minutes or until golden brown.
Meanwhile, in medium saucepan, combine all filling ingredients except cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring occasionally. Stir in 1/2 cup cheese. Remove from heat.
Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie sheet, cut 2-inch circle in top of each warm biscuit to make 3/4-inch-deep indentation. Remove circles; set aside. Spoon 1/3 cup hot filling into each indentation. Top each filled biscuit with 1 tablespoon salsa and 1 tablespoon cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top with biscuit circles and sour cream. Sprinkle with paprika and cilantro.
8 servings |
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