Ingredients
- 1 cans Pillsbury Corn Biscuits
- 1/2 can Enchilada Sauce
- 1 cup Mexican Cheese Blend
- 1/2 lb. taco meat (lean ground beef or turkey with taco seasoning added)
Preparation
Step 1
Preheat oven to 375 degrees.
Cut biscuits into quarters or eighths (I did some of both - these biscuits are pretty large) and place in medium bowl.
Toss biscuits with enchilada sauce.
Add taco meat and any additional ingredients you may want (green chilies, etc.) and half of the cheese. Toss until well blended.
Spray an 8 x 8 baking dish with cooking spray. Pour biscuit mixture into pan and top with remaining cheese.
Bake at 375 for 25-30 minutes, or until biscuits are done. (Check center for doneness - it should be somewhat firm in the middle. Biscuits are going to remain soft because they are covered in sauce, but they shouldn't be gooey.)
*This recipe is easily doubled to make a 9 x 13 size.
When serving, add lettuce, sour cream, salsa, etc. However you like your tacos, you can add it to this. You can also adjust the enchilada sauce to your tastes...some people will want more sauce.