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Bake-Off® Contest 46, 2013
Gilbert, Arizona

Chorizo Potato Puffy Tacos

Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.

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  • prep time 30 min
  • total time 35 min
  • ingredients 7
  • servings 8
 

Ingredients

1
lb ground pork chorizo
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen backyard grilled potatoes
1
can Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 ct)
3
medium tomatillos, quartered
2
large avocados, pitted, peeled and cubed
1
cup fresh cilantro, chopped
3/4
cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
  • 2 Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
  • 3 Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
  • 4 To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.
  • 1 Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
  • 2 Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
  • 3 Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
  • 4 To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
230),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
1170mg
1170%;
Total Carbohydrate
37g
37%
(Dietary Fiber
3g
3%
  Sugars
0g
0%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.