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Chorizo Potato Puffy Tacos

(11)
  6 reviews
  • 30 min prep time
  • 35 min total time
  • 7 ingredients
  • 8 servings
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Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese.

Bake-Off® Contest 46, 2013
Melissa Stadler
Gilbert, Arizona

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)

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
9g
47%
Trans Fat
0g
0%
Cholesterol
45mg
16%
Sodium
1170mg
49%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
14%
Sugars
0g
0%
Protein
17g
17%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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