Monday, July 22

Good Eating Monday: Taco Biscuit Pie

It's raining lightly today, off and on. I was just working on loading an "AFDAP" design onto a mug and also a hat today. (AFDAP is an acronym for "As Few Distractions As Possible" from 1 Cor 7:35 thought up by one of the young military guys who attends our singles Bible study.)

Today's Good Eating recipe is one I found back in the late 80's in a magazine, called "Taco Biscuit Pie."
 (Before PC's and IPhone's!)
At the time my 14 year old step-son was living with us and I was looking for kid-friendly recipes. I located this one, which, luckily, he really liked.
 It's the only recipe from that time that I still use and is sooo easy and delicious! I just made some this past weekend!
Plus it's a really good way to use those leftover Tostitos or Corn Chips!

(Photo is my own)

Taco Biscuit Pie

2 8oz cans Pillsbury Crescent Rolls
1 lb ground beef or chicken or turkey

1/2 cup diced onion
1 envelope Taco Seasoning
1/3 cup salsa
1 15oz can Pinto beans, undrained
1 to 1 1/4 cups 2% milk shredded cheddar or Mexican cheese.
1/2 to 1 cup crushed tortilla chips
1 cup grape tomatoes sliced in half lengthwise
Other topping options: sliced green onions, sliced olives

Heat oven to 400 degrees. Spray a 10 x 9 pan with cooking spray. Open first can of Crescent Rolls and lay full sheet on bottom of pan. Then open 2nd can and cut sections to fit and piece together along all 4 sides of pan, pressing together until a fairly solid crust is formed. (Press any leftover bits into any spaces as needed.)

In skillet: Brown ground meat and onion and cook through. (Drain as needed if using beef.) Add beans, Taco Seasoning & salsa. Stir and simmer till well mixed and heated through. Pour into in pan. Bake for 14-18 minutes till biscuit edges are golden brown.

Topping: Pull out pan and top meat mix with crushed chips, then top crushed chips with shredded cheese and top cheese with tomatoes (and sliced black olives if you like them). 
Return pan to oven and bake 5 more minutes till cheese is nicely melted.

Remove to cooling rack and let stand 5 minutes. Add any further decoration such as diced green onions or cilantro leaves, then cut into either 8 or 12 sections and serve with sides of salsa & sour cream! Enjoy!

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