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Taco Balls

Taco Balls
  • Prep 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 30
Easy to share and fun to eat, these bites are tasty pre-fiesta appetizers that guests will love.
Updated November 9, 2012
Make With
Make With
Old El Paso

Ingredients

  • 1 tablespoon olive oil
  • 1 lb lean (at least 80%) ground beef
  • 2/3 cup water
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 3 cans (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
  • 1 green bell pepper, chopped
  • 1 block (8 oz) Cheddar-Monterey Jack cheese blend, cut into 30 pieces
  • 1 egg
  • 1 tablespoon water
  • 1 cup Old El Paso™ Thick ’n Chunky salsa

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.

  • Substitute onion, ripe olives or tomato for the green pepper.
  • Queso dip is also good served with these taco-flavored biscuits.

No nutrition information available for this recipe
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