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Home> Recipes> Mexican Stuffed-Pepper Biscuit Tostadas

Mexican Stuffed-Pepper Biscuit Tostadas

Mexican Stuffed-Pepper Biscuit Tostadas
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Do stuffed peppers one better, when filled pepper wedges are nestled in flaky biscuits.

Prep Time:
30 Min
Total Time:
55 Min
Makes:
8 servings
Pillsbury Bake-Off
Cynthia Bowser
Jonesborough, TN
Bake-Off® Contest 43, 2008
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INGREDIENTS
2large bell peppers (any color)
4cups water
1lb lean (at least 80%) ground beef
1package (1 oz) Old El Paso® taco seasoning mix
1cup Old El Paso® Thick 'n Chunky salsa
1can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1Eggland's Best egg, slightly beaten
1cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
1/2cup sour cream, if desired
DIRECTIONS
1.Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.
2.Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.
3.Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.
4.Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
5.Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.
6.Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.
High Altitude (3500-6500 ft): In step 5, do not add cheese. In step 6, bake 20 minutes. Add cheese; bake 3 to 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft):

In step 5, do not add cheese. In step 6, bake 20 minutes. Add cheese; bake 3 to 5 minutes longer or until cheese is melted.

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