Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
3
tablespoons butter, melted
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2
cups shredded Cheddar Jack cheese (8 oz)
1
lb lean (at least 80%) ground beef
1
can (4.5 oz) Old El Paso™ chopped green chiles
2
medium Roma tomatoes, chopped (1 cup)
2
tablespoons sliced green onions
Fresh jalapeño slices, chopped fresh cilantro, salsa, sour cream, as desired
Preparation
Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of taco seasoning mix until well coated.
Place biscuit pieces close together in a single layer in the pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
Meanwhile, in 10-inch skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until fully cooked and no longer pink; drain. Stir in remaining taco seasoning and green chiles. Reduce heat to medium; cook 2 to 3 minutes longer or until heated through.
Top biscuit pieces with 1 cup of cheese, beef mixture and remaining 1 cup of cheese. Bake 5 to 7 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, green onions and other fresh toppings as desired. Serve immediately.
