Mexican hat dance beans 'n biscuits
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 17⅓ | ounce | Pillsbury grands! refrigerated buttermilk biscuits; can |
| 1 | can | (16 oz) old el paso(r) refried beans |
| ⅓ | cup | Chopped green bell pepper |
| ¼ | cup | Chopped onion |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Chili powder |
| ½ | cup | Shredded taco-flavored cheese |
| ½ | cup | Old el paso mild thick 'n chunky salsa; or picante |
| ½ | cup | Shredded taco-flavored cheese |
| ½ | cup | Sour cream |
| ¼ | teaspoon | Paprika; (up to 1) |
| 1 | tablespoon | Finely chopped fresh cilantro; (up to 4) |
| 8 | servings | |
Directions
FILLING
TOPPING
GARNISH
Heat oven to 375 F. Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake at 375 F. for 11 to 15 minutes or until golden brown.
Meanwhile, in medium saucepan, combine all filling ingredients except cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring occasionally. Stir in ½ cup cheese. Remove from heat.
Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie sheet, cut 2-inch circle in top of each warm biscuit to make ¾-inch-deep indentation. Remove circles; set aside. Spoon ⅓ cup hot filling into each indentation. Top each filled biscuit with 1 tablespoon salsa and 1 tablespoon cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top with biscuit circles and sour cream. Sprinkle with paprika and cilantro.
Copyright 1997 The Pillsbury Company Notes: Ready in 30 minutes
Busted by Barb at Possum Kindgom Lake Texas on December 14, 199, converted by MC_Buster.
Recipe by: Pillsbury Solutions <pillsburysolutions@....
Posted to MC-Recipe Digest V1 #964 by "abprice@..." <abprice@...> on Dec 14, 1997