Taco Balls

  • Prep 30 min
  • Total 50 min
  • Ingredients 10
  • Servings 30

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 (10 ct each) Pillsbury™ refrigerated buttermilk biscuits
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

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  • 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.

Notes









Tips

Expert Tips

Substitute onion, ripe olives or tomato for the green pepper.

Queso dip is also good served with these taco-flavored biscuits.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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