Busters Recipes

Biscuit Taco Cups

Prep Time: 45 minutes

1 1/2 lb. lean ground beef
1 (15-oz.) can Green Giant Spicy Chili Beans, undrained
1 (1.25-oz.) pkg. Old El Paso 40% Less-Sodium Taco Seasoning Mix
1/2 cup water
1 (1 lb. 1.3-oz.) can Pillsbury Grands! Refrigerated Golden Corn
Biscuits
4 oz. (1 cup) shredded Mexican cheese blend
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso Salsa, if desired

1. Heat oven to 375 degrees F. Brown ground beef in large skillet over
medium-high heat until thoroughly cooked, stirring frequently. Drain.

2. Add chili beans, taco seasoning mix and water; mix well. Reduce heat
to
medium; simmer 10 minutes or until ground beef mixture is slightly
thickened, stirring occasionally.

3. Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups
lightly with nonstick cooking spray. Separate dough into 8 biscuits.
Roll or pat each
biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed
cups; press to fit over bottom and part way down sides of cups. Place
cups,
upside down, in ungreased 15x10x1-inch baking pan.

4. Bake at 375 degrees F. for 14 to 16 minutes or until deep golden
brown.
Remove pan from oven. Carefully remove biscuit cups from custard cups.
Place
biscuit cups, right side up, in same baking pan. Spoon beef mixture
evenly into each cup. Top with cheese blend.

5. Return to oven; bake an additional 5 minutes or until cheese is
melted. Top with lettuce, tomato, sour cream and salsa.
8 taco cups

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