1
block (8 oz) Cheddar-Monterey Jack cheese blend, cut into 30 pieces
1
egg
1
tablespoon water
1
cup thick & chunky salsa
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Steps
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.
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Substitute onion, ripe olives or tomato for the green pepper.
Queso dip is also good served with these taco-flavored biscuits.
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No nutrition information available for this recipe
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