Biscuits And Taco Pie Food

GRAND TACO PIE

Steps:

• 1. Biscuit Dough Prep: Open the Pillsbury Grands Biscuits. In an approximate 10x10 ungreased baking dish, take four biscuit dough rounds and on the bottom of the baking dish place one round of dough in each corner. Gently press and blend the biscuit dough rounds together to completely cover the bottom of the baking dish. Then take the remaining four biscuit dough rounds, break each in half and up the sides of the baking dish, place biscuit halves in each corner and one in between the corners and continue to press and blend the biscuit dough along the sides and into the bottom until you have completely lined the bottom and sides of the baking dish with the biscuit dough. Set aside.
• 2. On the stove, saute the onion in a splash of olive oil until transparent, add ground beef or turkey until browned. Drain, if necessary and return to heat.
• 3. Add taco seasoning mix, 1/2 cup water and simmer for 10 -15 minutes. (Note: feel free to add other ingredients that you may like i.e. corn, cooked baked potato, peppers, etc.. it's up to you how you might want to personalize it to your families liking).
• 4. Transfer meat mixture to the dough lined baking dish and distribute evenly.
• 5. Cut fresh tomatoes in slices, as you would for sandwiches and place evenly on top of the meat mixture covering completely.
• 6. Cut the Mozzarella ball into slices and place evenly on top of the tomatoes, covering completely.
• 7. Place in a preheated 350 degree oven for 25 minutes, or until the biscuits are golden brown and the cheese is completely melted over the top. Remove from oven and let rest for 5-10 minutes before cutting.
• 8. Cut into desired portions and serve with sour cream.

BISCUITS AND TACO PIE

Steps:

• Taco Pie:.
• In a 9 inch skillet or dutch oven (I like cast iron), cook the ground beef until gray and drain.
• Add the chopped onion and cook until soft.
• Drain the corn and Ro-Tel tomatoes, reserving the drained liquid.
• Add the taco seasoning package and cook according to the package directions, using the reserved liquid.
• Add the tomatoes, corn and water and simmer gently while making the biscuits.
• Biscuits:.
• To the flour, add the baking soda if using buttermilk.
• Mix and make a well in the flour.
• Add oil and milk, stirring as you add it until the dough is on the verge of being too wet.
• Place the dough on a well-floured surface.
• With floured hands, shape the dough, not kneading more than 2 or 3 times, adding flour needed to keep the dough from sticking.
• Pat out to 3/8 inch thickness and cut into 8 biscuits 2 1/2 inches in diameter.
• Baking:.
• Place the biscuits on the taco pie and place in a 450 F oven.
• Cook for 15 minutes or until brown, sprinkling cheese between the biscuits for the last 5 minutes.

TACO PIE

Steps:

• Press biscuits into a 9 inch pie pan.
• Brown the ground turkey in a pan and sprinkle with bouillon.
• Add the onions and green peppers.
• Then add the tomato paste, water, and taco seasoning.
• Mix together.
• Pour mixture into crust.
• Sprinkle with cheese.
• Bake at 400 degree for 15 minutes.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

BEEF TACO PIE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-in. pie plate; sprinkle with cheese., In a large bowl, combine the eggs, milk and biscuit mix just until combined; pour over cheese. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes.

TACO BEEF BAKE WITH CHEDDAR BISCUIT TOPPING

Steps:

• Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir taco seasoning mix, salsa and corn into beef. Heat to boiling, stirring occasionally. Pour into ungreased 8-inch square pan or 8-inch square (2-quart) glass baking dish.
• Meanwhile, in medium bowl, stir Bisquick mix, cheese and milk until soft dough forms.
• Drop dough by 12 spoonfuls onto beef mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

IMPOSSIBLE TACO PIE - BISQUICK RECIPE - (3.6/5)

Steps:

• Directions 1 Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. 2 Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. 3 Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

GRANDS!® EASY TACO MELTS

Steps:

• In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
• Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
• Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

IMPOSSIBLY EASY TACO PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

EASY TACO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

TACO BISCUIT BAKE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, quarter the biscuits; place in a greased 13x9-in. baking dish. Layer with beef mixture, chili and cheese. , Bake, uncovered, at 375° for 25-30 minutes or until cheese is melted and biscuits are golden brown. Serve with salsa and sour cream if desired.