Leftover Taco Biscuits
- Number of Servings: 6
Ingredients
7 Grands! Flaky Layer Biscuits1/2 Cup Diced Onion1/2 Cup Rotel Tomatoes 3 Oz Reduced fat Mexican Blend Shredded Cheese6 Oz leftover Taco Beef 2 Tbsp Skim Milk
Preheat oven to 350. Spray a 12-cup cupcake pan and dust flour.
If you don't have leftovers prepared taco meat handy; Prepare taco meat frying 1 lb extra lean (93/7) ground beef in a pan, breaking up with a wooden spoon as it cooks. Add a package of taco seasoning and cook according to package directions.
Divide layers from biscuits and line the bottom of each cup with one layer.
Add 1 Tbsp of meat to each cup. Add 1/4 ounce (about a tsp) on top of the meat. Add desired amount of diced onion on top of cheese. Add 1 tsp Rotel tomatoes to each cup.
Divide additional layers of biscuits and top each cup with a layer. Using the tines of a fork, or your fingers (your choice) pres the dough tops down into the dough bottoms so that a seal forms. You don't have to really precised - they will cook together.
Brush a bit of milk on the top of each muffin.
Bake for ~20 minutes, remove when the tops are nice golden brown. Let cool 5 minutes before removing from pan.
Serve with a dollop of reduced fat sour cream, gaucamole or salsa as desired.
Serving Size: 2 Biscuits
Number of Servings: 6
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
If you don't have leftovers prepared taco meat handy; Prepare taco meat frying 1 lb extra lean (93/7) ground beef in a pan, breaking up with a wooden spoon as it cooks. Add a package of taco seasoning and cook according to package directions.
Divide layers from biscuits and line the bottom of each cup with one layer.
Add 1 Tbsp of meat to each cup. Add 1/4 ounce (about a tsp) on top of the meat. Add desired amount of diced onion on top of cheese. Add 1 tsp Rotel tomatoes to each cup.
Divide additional layers of biscuits and top each cup with a layer. Using the tines of a fork, or your fingers (your choice) pres the dough tops down into the dough bottoms so that a seal forms. You don't have to really precised - they will cook together.
Brush a bit of milk on the top of each muffin.
Bake for ~20 minutes, remove when the tops are nice golden brown. Let cool 5 minutes before removing from pan.
Serve with a dollop of reduced fat sour cream, gaucamole or salsa as desired.
Serving Size: 2 Biscuits
Number of Servings: 6
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 298.2
- Total Fat: 15.2 g
- Cholesterol: 22.1 mg
- Sodium: 767.3 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.5 g
- Protein: 9.0 g
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