Chorizo Potato Puffy Tacos

  6 reviews
  • 30|min prep time
  • 35|min total time
  • 7 ingredients
  • 8 servings

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


  1. 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. 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. 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. 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

Recipe Step Photos

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