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19

Chorizo Potato Puffy Tacos

11 Ratings

6 Comments

Prep 30 min
Total 35 min
Ingredients 7
Servings 8

Pile on the freshness! These biscuit tacos are topped with a homemade tomatilla salsa and yummy cheese. MORE+ LESS-

Bake-Off® Contest 46, 2013

Melissa Stadler

Gilbert, Arizona

Ingredients

1: lb ground pork chorizo

1: bag (11.8 oz) frozen backyard grilled potatoes

1: can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)

3: medium tomatillos, quartered

2: large avocados, pitted, peeled and cubed

1: cup fresh cilantro, chopped

3/4: cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)

Steps

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1

Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
2

Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
3

Meanwhile, in food processor, place tomatillos, avocados, 1/2 cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
4

To assemble tacos, gently fold each biscuit in half. Fill each with 1/4 cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 9g 47% Trans Fat 0g
Cholesterol: 45mg; 16%
Sodium: 1170mg; 49%
Potassium: 520mg; 15%
Total Carbohydrate: 37g; 12%
Dietary Fiber 3g 14% Sugars 0g
Protein: 17g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 8%; 8%
Calcium: 8%; 8%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;