INGREDIENTS
1
lb lean (at least 80%) ground beef
2
tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1
can (11 oz) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, drained
2
cans (8 oz each) tomato sauce
4
oz Cheddar cheese, cut into 1/2-inch cubes (1 cup)
1
can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1
tablespoon butter or margarine, melted
1
teaspoon yellow cornmeal, if desired
DIRECTIONS
1
Heat oven to 375°F. In 10-inch ovenproof skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix, corn and tomato sauce. Heat until hot. Stir in cheese cubes.
2
Separate dough into 10 biscuits; cut each into quarters. Arrange quartered biscuits around outer edge of skillet. Brush biscuits with melted butter; sprinkle with cornmeal.
3
Bake 18 to 22 minutes or until biscuits are golden brown.
High Altitude (3500-6500 ft)
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