Shrimp Biscuit Tostadas

(4)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 2 servings

Ingredients

2
Pillsbury™ Grands! ® Frozen Butter Tastin’ Biscuits (from 25-oz bag)
2
teaspoons finely ground cornmeal
2
tablespoons Muir Glen™ medium chipotle salsa (from 16-oz jar)
3/4
cup frozen cooked small shrimp (60 to 80 per lb), thawed, well drained
1/4
cup shredded taco-flavored cheese
1
cup shredded lettuce
2
tablespoons sour cream
1/2
small avocado, peeled, sliced

Directions

  1. 1 Heat oven to 400°F. Place frozen biscuits on microwavable plate. Microwave uncovered on High 10 seconds; turn over and microwave 10 seconds longer or until biscuits are softened.
  2. 2 Sprinkle ungreased cookie sheet with cornmeal. Place each biscuit on cookie sheet. Press into 5-inch round. Using fork, prick entire surface of each. Bake 8 to 10 minutes or until golden brown.
  3. 3 In small microwavable bowl, microwave salsa uncovered on High 15 to 30 seconds or until hot. Stir in shrimp and cheese.
  4. 4 Place biscuit rounds on individual serving plates. Top each with half of lettuce, shrimp mixture and sour cream. Top with avocado slices. Serve immediately.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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