Biscuits And Taco Pie Recipes

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BISCUITS AND TACO PIE



Biscuits and Taco Pie image

Golden biscuits and cheese top a delicious taco pie in a cast-iron skillet. This is a one-dish meal or serve with Ranch- Style or chili beans.

Provided by Red_Apple_Guy

Categories     Savory Pies

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
1 lb ground chuck
1 (1 1/4 ounce) package taco seasoning mix
1/4 cup water
1 (10 ounce) can tomatoes and green chilies (mild or original Ro-Tel)
1 (15 1/4 ounce) whole kernel corn
1/4 cup cheddar cheese (shredded)
1 cup self-rising flour (soft wheat like Martha White or Lilly )
3 tablespoons vegetable oil (or other oil)
1/2 cup milk or 1/2 cup buttermilk
1 pinch baking soda (if buttermilk is used)
self-rising flour, for surface

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.

Nutrition Facts : Calories 542.4, Fat 24.8, SaturatedFat 7.4, Cholesterol 85.4, Sodium 1207.7, Carbohydrate 51, Fiber 3.5, Sugar 4, Protein 31.4

IMPOSSIBLY EASY TACO PIE



Impossibly Easy Taco Pie image

It's no surprise as to why this impossibly easy taco pie has over 700 positive reviews from your fellow home cooks. With 15 minutes of prep and a handful of ingredients, it's the easiest way to turn a pound of ground beef into a five-star supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and sour cream are just jumping-off points, feel free to get creative-this pie knows no limits!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso™ taco seasoning mix
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick™ mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso™ salsa (any variety)
Sour cream, if desired

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.

Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 630 mg

BEEF TACO PIE



Beef Taco Pie image

I combine taco fixings with biscuit mix to create this zippy taco pie recipe. You can make it as mild or as hot as you'd like. Pair it with a tossed salad. -Shelly Winkleblack, Interlaken, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 pound ground beef
1 large onion, chopped
1/2 cup salsa
2 tablespoons taco seasoning
1/4 teaspoon pepper
1 cup shredded cheddar cheese
2 large eggs
1 cup whole milk
1/2 cup biscuit/baking mix

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.

Nutrition Facts : Calories 332 calories, Fat 19g fat (9g saturated fat), Cholesterol 147mg cholesterol, Sodium 685mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

TACO BISCUIT BAKE



Taco Biscuit Bake image

Your whole gang will enjoy this fresh Mexican bake. It's a tasty new take on tacos. -Sara Martin, Whitefish, Montana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 pound lean ground beef (90% lean)
2/3 cup water
1 envelope taco seasoning
2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 can (15 ounces) chili con carne
1 cup shredded reduced-fat cheddar cheese
Salsa and sour cream, optional

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.

Nutrition Facts : Calories 481 calories, Fat 23g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 1487mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

BISCUIT TACO CASSEROLE



Biscuit Taco Casserole image

I got this recipe off of the Pillsbury site. Great meal to fix if time is limited. I did not add olives to mine. I did add sprinkle of red pepper flakes to ground beef mixture. But, we like "hot" food. Next time I am going to try sausage. On the cheese use 1 cup to 1 1/2 cup of each of the cheeses. We like cheesy so we use the 1 1/2 cup of each.

Provided by happynana

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

16 ounces taco sauce
12 ounces refrigerated buttermilk biscuits
1 -1 1/2 cup shredded sharp cheddar cheese (4 to 6 ounces)
1 -1 1/2 cup shredded mozzarella cheese (4 to 6 ounces)
1 (2 1/4 ounce) can sliced ripe olives, drained
1/2 lb lean ground beef
1/4 cup chopped red bell pepper, if desired (optional)
1/4 cup chopped green pepper, if desired (optional)
4 ounces mushroom stems and pieces, drained, if desired (optional)

Steps:

  • Heat oven to 400 degrees.
  • Lightly grease 13 x 9 baking dish.
  • Spread taco sauce evenly over bottom of greased dish.
  • Separate dough into 10 biscuits; cut each biscuit into 4 pieces.
  • Place biscuit pieces in taco sauce, turn to coat.
  • Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently.
  • Bake 15 to 18 minutes or until bubbly.
  • Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain.
  • Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.
  • Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.

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



Impossible Taco Pie - Bisquick Recipe - (3.6/5) image

Provided by Sophialuc

Number Of Ingredients 10

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso® taco seasoning mix
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso® salsa (any variety)
Sour cream, if desired

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.

QUICK TACO BAKE PIE



Quick Taco Bake Pie image

Easy taco bake that reheats wonderfully!

Provided by MrsSchlado

Categories     World Cuisine Recipes     Latin American     Mexican

Time 52m

Yield 8

Number Of Ingredients 12

1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 cup salsa
½ (15 ounce) can black beans, rinsed and drained
1 (8.5 ounce) package corn bread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 tablespoon honey
1 tablespoon corn oil
½ cup corn
1 cup shredded Cheddar cheese
1 cup corn chips, partially crushed

Steps:

  • Cook and stir ground beef in a skillet over medium heat until brown and crumbled, 7 to 10 minutes; drain grease. Add taco seasoning; mix well. Stir in salsa and black beans; remove from heat.
  • Grease a 9-inch pie pan or casserole dish.
  • Mix corn bread mix, milk, egg, honey, and corn oil together in a bowl until batter is smooth; stir in corn. Pour batter into pie pan. Layer ground beef mixture over batter; sprinkle with Cheddar cheese. Top with corn chips.
  • Place in a cold oven; set temperature to 350 degrees F (175 degrees C). Bake until sides are golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 37 g, Cholesterol 75.1 mg, Fat 18.8 g, Fiber 3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1232.9 mg, Sugar 7.9 g

GRANDS!® EASY TACO MELTS



Grands!® Easy Taco Melts image

Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Grands!®

Time 30m

Yield 8

Number Of Ingredients 4

1 pound (at least 80%) ground beef, cooked, drained
1 ½ cups Old El Paso® Thick 'n Chunky Salsa
1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits
½ cup shredded Monterey Jack cheese or Mexican cheese blend

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.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 27.5 g, Cholesterol 43.5 mg, Fat 18 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 6.1 g, Sodium 964.7 mg, Sugar 6.5 g

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