Leftover Taco Biscuits

Leftover Taco Biscuits
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Leftover Taco Biscuits calories by ingredient



Number of Servings: 6

Ingredients

    7 Grands! Flaky Layer Biscuits
    1/2 Cup Diced Onion
    1/2 Cup Rotel Tomatoes
    3 Oz Reduced fat Mexican Blend Shredded Cheese
    6 Oz leftover Taco Beef
    2 Tbsp Skim Milk

Directions

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.