INGREDIENTS
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1
cup diced cooked chicken
1
cup Progresso® black beans, drained (from 15- or 19-oz can)
1/2
cup Old El Paso® Thick 'n Chunky salsa
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2
cup bell pepper strips (1 inch long)
1 1/2
cups shredded Cheddar cheese (6 oz)
DIRECTIONS
1
Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2
In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3
Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.
High Altitude (3500-6500 ft)
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
You can be the first of our members to weigh in on this recipe!
You can be the first of our members to weigh in on this recipe!
