Taco Balls

Easy to share and fun to eat, these bites are tasty pre-fiesta appetizers that guests will love.

  • prep time 30 min
  • total time 50 min
  • ingredients 10
  • servings 30


tablespoon olive oil
lb lean (at least 80%) ground beef
cup water
package (1 oz) Old El Paso™ taco seasoning mix
cans (10 ct each) Pillsbury™ refrigerated buttermilk biscuits
green bell pepper, chopped
block (8 oz) Cheddar-Monterey Jack cheese blend, cut into 30 pieces
tablespoon water
cup Old El Paso™ Thick ’n Chunky salsa
  • 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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