If you’ve been following along, you know I love to cook. I have to admit, though, there are some days when I’ve had an exceptionally long day of thinking big thoughts at work, and I don’t feel like picking up a pan and making anything too complicated when I get home. But then what would He Who Must Be Fed Do?
- 1 package taco seasoning mix
- 2/3 cup water
- 1 pound ground beef, cooked and drained
- 1 can Pillsbury Grands biscuits
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup sour cream, optional
- 1 egg, beaten, optional
- a sprinkle of chili powder and smoked paprika, optional
Preheat your oven to 375°. In a medium skillet, cook your ground beef. Once browned, drain off grease and add the 2/3 cup water and the taco seasoning mix. Stir until thickened. Yes, just like you’re making tacos.
Press or roll each biscuit into a 6-inch round. (Hint: Spray your rolling pin with nonstick cooking spray to make this super easy.) Spoon 1/4 to 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press tightly to seal. Place on greased cookie sheet.
Brush each with beaten egg and sprinkle with chili powder, smoked paprika and a little extra cheese. Bake for 9 to 14 minutes or until golden brown. Serve with salsa and sour cream.
Super hint: These are even easier to make if you have some leftover taco meat in the refrigerator. No need to heat the meat beforehand. In fact, it’s much easier to work with if it’s cold. It’s easier on the fingers, too.
Other ideas: This recipe works great with other fillings, too. Try sloppy joe filling or shredded barbecue chicken. I’ve tried both, and they’re fantastic.
It also would be tasty with pepperoni, salami, provolone, a little roasted red peppers and some pizza sauce, don’t you think? Use your imagination. If you come up with a great combination, let me know.