Mexican Stuffed-Pepper Biscuit Tostadas

  16 reviews
  • 30|min prep time
  • 55|min total time
  • 9 ingredients
  • 8 servings

large bell peppers (any color)
cups water
lb lean (at least 80%) ground beef
package (1 oz) Old El Paso™ taco seasoning mix
cup Old El Paso™ Thick 'n Chunky salsa
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
egg, slightly beaten
cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
cup sour cream, if desired


  1. 1 Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.
  2. 2 Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.
  3. 3 Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.
  4. 4 Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
  5. 5 Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.
  6. 6 Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.




Nutrition Information

Recipe Step Photos

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