Biscuit Taco Melts

Biscuit Taco Melts 1 Biscuit Taco Melts 2 Biscuit Taco Melts 3

 

IT’S ALMOST FOOTBALL SEASON!  Oh man, I’m so excited!!  I even changed my Normal Cooking header at the top of the page to reflect my excitement!!  (Shout-out to my awesome husband for designing it for me!) So, for those that don’t know, I am a die hard Auburn fan.  I’ve been a fan since birth (watched my first game at 1 day old), and became a proud alumna in 2010.  Last year, my beloved Auburn Tigers had a rough year (like…really rough), but that doesn’t begin to tarnish how much I love them!  I’m looking forward to this year’s season starting on Saturday! Only 3 days away!


To celebrate the beginning of football season, I thought I’d share these Biscuit Taco Melts with you.  We ate them as an entree, but since they’re full of taco meat and cheese, and they can be hand-held, they’d make a great addition to a football party!  You will love them no matter when you eat them, trust me.  And like most recipes here at Normal Cooking, the ingredient list is short and made up of common ingredients!  Nothing better than cheap, delicious food that makes victory taste sweeter and makes losing less awful :-).

Biscuit Taco Melts

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Adapted From:  Tablespoon

Makes:  8

Ingredients:
1  package taco seasoning mix
2/3  cup water
1/2  cup salsa (as hot or as mild as you like)
1  lb lean ground beef (you could also use cooked, shredded chicken!)
1/2 can of refried beans (optional)
1  can (16.3 oz) Pillsbury Grands! refrigerated biscuits (any variety)
1  cup shredded Monterey Jack cheese or Mexican cheese blend

Directions:
Heat oven to 375°F.

In medium saucepan, cook ground beef and drain grease.  Return beef to pan.  Add taco seasoning, water, and salsa; simmer until thickened.

If you are using refried beans, heat them up according to package directions.

Press each biscuit into 6-inch round. Spread with refried beans (if using).  Top each with taco mixture and cheese. Fold dough over filling and press with a fork to seal. Make sure they are well sealed because it will spill out!  Place on greased cookie sheet.

Bake 9 to 14 minutes or until golden brown. Serve with salsa and sour cream.

 

 

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