Bake-Off® Contest 43, 2008
Jonesborough, Tennessee

Mexican Stuffed-Pepper Biscuit Tostadas

Do stuffed peppers one better by nestling them in delicious flaky biscuits.

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  • prep time 30 min
  • total time 55 min
  • ingredients 9
  • servings 8
 

Ingredients

2
large bell peppers (any color)
4
cups water
1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso® taco seasoning mix
1
cup Old El Paso® Thick 'n Chunky salsa
1
can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1
egg, slightly beaten
1
cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
1/2
cup sour cream, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.
  • 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 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 Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
  • 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 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.
  • 1 Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.
  • 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 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 Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
  • 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 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
70mg
70%;
Sodium
1390mg
1390%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
30%;
Calcium
15%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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