Mexican hat dance beans 'n biscuits

8 Servings

Ingredients

Quantity Ingredient
17⅓ ounce Pillsbury grands! refrigerated buttermilk biscuits; can
1 can (16 oz) old el paso(r) refried beans
⅓ cup Chopped green bell pepper
¼ cup Chopped onion
¼ teaspoon Garlic powder
¼ teaspoon Cumin
¼ teaspoon Chili powder
½ cup Shredded taco-flavored cheese
½ cup Old el paso mild thick 'n chunky salsa; or picante
½ cup Shredded taco-flavored cheese
½ cup Sour cream
¼ teaspoon Paprika; (up to 1)
1 tablespoon Finely chopped fresh cilantro; (up to 4)
8 servings

Directions

FILLING

TOPPING

GARNISH

Heat oven to 375 F. Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake at 375 F. for 11 to 15 minutes or until golden brown.

Meanwhile, in medium saucepan, combine all filling ingredients except cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring occasionally. Stir in ½ cup cheese. Remove from heat.

Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie sheet, cut 2-inch circle in top of each warm biscuit to make ¾-inch-deep indentation. Remove circles; set aside. Spoon ⅓ cup hot filling into each indentation. Top each filled biscuit with 1 tablespoon salsa and 1 tablespoon cheese.

Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top with biscuit circles and sour cream. Sprinkle with paprika and cilantro.

Copyright 1997 The Pillsbury Company Notes: Ready in 30 minutes

Busted by Barb at Possum Kindgom Lake Texas on December 14, 199, converted by MC_Buster.

Recipe by: Pillsbury Solutions <pillsburysolutions@....

Posted to MC-Recipe Digest V1 #964 by "abprice@..." <abprice@...> on Dec 14, 1997

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