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Mexican | |
| 1 tablespoon olive oil 1 pound ground beef 2 teaspoons Old El Paso� taco seasoning mix 1 cup canned black beans, drained and rinsed 1 cup corn kernels, frozen, canned or roasted 1 cup Old El Paso� mild enchilada sauce 1/2 cup tomato sauce 1 (7.5-ounce) tube refrigerated buttermilk biscuits, cut into quarters 1 cup shredded Mexican blend cheese 2 tablespoons chopped fresh cilantro leaves | |
| Preheat oven to 350 degrees F. Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning. Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese. Place into oven and bake until golden brown and bubbly, about 25-30 minutes. Serve immediately, garnished with cilantro, if desired. | |
Unrated | |
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