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Skillet Queso Dip with Taco Biscuit Bombs

skillet queso dip with taco biscuit bombs Appetizer
Skillet Queso Dip with Taco Biscuit Bombs
  • Prep 30 min
  • Total 1 hr 10 min
  • Ingredients 9
  • Servings 16

This skillet dip is the perfect appetizer to bring the heat on game day (or any day, really). Pepper Jack-stuffed biscuits surround a creamy layered dip of queso and taco meat—it’s a two-in-one guaranteed to win big. ...MORE+ LESS-

December 21, 2017

Ingredients

1
lb lean (at least 80%) ground beef
1
package (1 oz) Old El Paso™ original taco seasoning mix
2/3
cup water
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
8
sticks (1 oz each) Pepper Jack cheese sticks, unwrapped
1
tablespoon butter, melted
16
oz Kraft™ Velveeta™ original prepared cheese product, cut into 1/2-inch cubes
1
cup (any variety) Old El Paso™ Thick 'n Chunky salsa
Diced avocadoes, sliced jalapeño chiles, green onions, sour cream, additional salsa, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. In small bowl, place 1/2 teaspoon of the taco seasoning mix; set aside. Add remaining seasoning mix and water to skillet. Heat to boiling. Reduce heat; simmer uncovered 3 to 5 minutes, stirring frequently, until mixture has thickened and liquid has reduced. Pour into medium bowl. Carefully wipe out skillet. Spray with cooking spray.
  • 2
    Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Cut each cheese stick into 4 equal pieces. Place 2 pieces of cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
  • 3
    Pour beef mixture into center of skillet. To small bowl with 1/2 teaspoon seasoning mix, add melted butter; blend. Brush biscuits with butter mixture. Bake 23 to 27 minutes or until biscuits are cooked through and deep golden brown on top.
  • 4
    In large microwavable bowl, microwave Velveeta™ cheese and 1 cup salsa uncovered on High 3 to 4 minutes, stirring every 60 seconds, until smooth. Pour over beef mixture in skillet. Bake 5 minutes. Let stand 5 minutes. Serve with remaining ingredients as toppings.

Expert Tips

  • Serve with tortilla chips to scoop up any remaining dip.
  • Adding 1 to 2 teaspoons diced jalapeño chiles to your filling will give your taco meat a nice spicy kick.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
9g
47%
Trans Fat
1/2g
Cholesterol
60mg
19%
Sodium
950mg
40%
Potassium
140mg
4%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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