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Bake-Off® Contest 33, 1988
Solo, Missouri

Tex-Mex Biscuit Sandwiches

Mexican dinner ready in 35 minutes! Enjoy roast beef sandwiched in Pillsbury® biscuits – a hearty meal.

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  • prep time 15 min
  • total time 35 min
  • ingredients 11
  • servings 5
 

Ingredients

2 1/2
oz. deli cooked roast beef, chopped (1/2 cup)
1/4
cup taco sauce
1/4
cup barbecue sauce
1/4
cup sliced green onions
1/4
cup sliced ripe olives, drained
2
oz. (1/2 cup) shredded Cheddar cheese
1
(12-oz.) can Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits
2
tablespoons cornmeal
1/2
cup sour cream
10
pimiento slices
10
ripe olive slices

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, onions, 1/4 cup olives and cheese; mix well. Set aside.
  • 2 Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll each biscuit to form 5-inch round. Place 5 rounds on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each round. Brush edges lightly with water. Place remaining 5 biscuit rounds over roast beef mixture. Press edges with fork to seal. With back of tablespoon, make indentation in center of each sandwich; sprinkle with remaining cornmeal.
  • 3 Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven; if necessary, gently repeat indentation. Fill each with 1 heaping tablespoon sour cream. Garnish each with 2 pimiento slices and 2 olive slices.
  • 1 Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, onions, 1/4 cup olives and cheese; mix well. Set aside.
  • 2 Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll each biscuit to form 5-inch round. Place 5 rounds on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each round. Brush edges lightly with water. Place remaining 5 biscuit rounds over roast beef mixture. Press edges with fork to seal. With back of tablespoon, make indentation in center of each sandwich; sprinkle with remaining cornmeal.
  • 3 Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven; if necessary, gently repeat indentation. Fill each with 1 heaping tablespoon sour cream. Garnish each with 2 pimiento slices and 2 olive slices.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
340
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
),
Cholesterol
40mg
40%;
Sodium
950mg
950%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.