Taco Balls

Bloggers Adam and Joanne Gallagher from Inspired Taste stuff Pillsbury® biscuits with taco-seasoned beef, cheese and green pepper.

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Servings 30

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ingredients 10
Prep Time 30 min
Total Time 50 min

Ingredients

1: tablespoon olive oil

1: lb lean (at least 80%) ground beef

2/3: cup water

1: package (1 oz) Old El Paso® taco seasoning mix

3: cans (10 ct each) Pillsbury® refrigerated buttermilk biscuits

1: green bell pepper, chopped

1: block (8 oz) Cheddar-Monterey Jack cheese blend, cut into 30 pieces

1: egg

1: tablespoon water

1: cup Old El Paso® Thick ’n Chunky salsa

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Directions

1 Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In large skillet, heat oil over medium-high heat. Cook beef in oil 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 2/3 cup water and the taco seasoning mix. Cook over medium heat 3 to 4 minutes, stirring frequently, until thickened. Remove from heat.
3 Separate each can of dough into 10 biscuits; flatten each biscuit into thin round. Spoon1 tablespoon beef mixture onto center of each round; top with green pepper and 1 cheese piece. Fold edges up and over filling; pinch to seal. Place biscuits, seam sides down, in baking dish.
4 In small bowl, beat egg and 1 tablespoon water. Lightly brush tops of biscuits with egg mixture.
5 Bake 15 to 20 minutes or until golden brown. Serve biscuits warm with salsa.