Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14.5 oz) corn kernels, drained
1 can (14.5 oz) crushed tomatoes
1 can (4.5 oz) chopped green chiles
1 package (1 oz) taco seasoning mix
2 teaspoons chili powder
4 oz (half of 8-oz package) cream cheese, cut into cubes
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated biscuits
DIRECTIONS:
1: Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
2: Cook beef over medium-high heat in 12-inch nonstick skillet for 5 to 7 minutes, stirring frequently, until no longer pink. Drain then return beef to skillet.
3: Add to the skillet the beans, corn, tomatoes, chiles, taco seasoning mix and chili powder. Heat to simmering.
4: Stir cream cheese into beef mixture until melted then remove from heat. Stir in 1 1/2 cups of the shredded cheese. Pour mixture into the baking dish.
5: Separate dough into 8 biscuits. Cut each biscuit into 6 pieces and place on top of the beef mixture. Sprinkle with remaining 1/2 cup shredded cheese.
6: Bake 20 to 25 minutes or until biscuits are golden brown and baked through.
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Darlene’s Tips: You can easily change this recipe to add or elimate any ingredients that you want or don’t want. You can spice it up by using pepper jack cheese or adding cayenne pepper to the mix. You can skip the biscuits and serve in taco shells or wrapped in flour tortillas. Serve topped with sour cream and chopped fresh tomatoes, onions, black olives or whatever you like. This recipe also makes a great dip for nacho chips.
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