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What's for Dinner: Taco Biscuit Bake

Guest Chef Colleen Hatton is spicing up a taco recipe.
Guest Chef Colleen Hatton is sharing Taco Biscuit Bake recipe this afternoon in the ciKitchen.  You may connect with Colleen here.

Taco Biscuit Bake
1 lb ground beef
2/3 c water
1 package taco seasoning
2 cans of Grands Buttermilk biscuits
2 cups of chili
1 cup of corn
2 cups shredded cheese of choice
sour cream

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in water and taco seasoning.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Meanwhile, quarter the biscuits; place in a greased 13-in. x 9-in. baking dish.  Layer with beef mixture, chili, corn and cheese.  Bake, uncovered, at 375 degrees for 25 to 30 minutes or until cheese is melted and biscuits are golden brown.  Serve with salsa and sour cream if desired.  Yield 8 servings.
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