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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I haven't made these as yet, it looks so good, I can't wait to try it! Since I have not made this as yet, I am not sure how many biscuits are in the refrigerated buttermilk biscuits dough package, or also the correct size of the package, so I really cannot say what the correct yield would be as yet, I am only estimating 8 biscuits for this and 8 ounce for the weight, correct me if I am wrong! You might want to try my Kittencal's Taco Seasoning Mix for this :) Ingredients:
1 (8 ounce) can refrigerated buttermilk biscuits |
1 lb ground beef |
1 small onion, chopped |
1 -2 tablespoon garlic, minced |
1 small green bell pepper, chopped |
salt and black pepper |
1/4 cup taco seasoning mix |
1/2 cup water |
1/2 cup canned sloppy joe sandwich sauce |
1 cup shredded cheese (mexican blend or cheddar cheese) |
shredded lettuce |
chopped tomato |
shredded cheddar cheese or mexican blend cheese |
sour cream |
sliced black olives |
Directions:
1. Set oven to 350 degrees.
2. Separate the biscuits and press into a 3-1/2-inch circle.
3. Place over the UNDERSIDE of a standard-side muffin tin, pressing around the cup to shape into a bowl .
4. Bake for 12-15 minutes or until browned.
5. Remove and place baked cups on a serving platter.
6. In a skillet brown the beef with onions, garlic and green pepper until browned; season with salt and pepper.
7. Add in taco seasoning, water and sloppy Joe sauce; simmer for 6-7 minutes or until hot and bubbly, stirring occasionally.
8. Stir in 1 cup cheese; mix until combined.
9. Spoon the cooked beef/cheese mixture evenly between the baked cups .
10. Top with lettuce, tomato and more shredded cheese.
11. Top with sour cream and sliced olives.
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