Tex Mex Biscuit Sandwiches Recipes

TEX-MEX BISCUITS

Steps:

• In a large bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

TEX-MEX BEEF SANDWICHES

Steps:

• Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker; top with meat. Combine broth and ketchup; pour over meat., Cover and cook on low for 8-10 hours or until meat is tender., Skim fat. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

TEX-MEX CHEESE BISCUITS

Steps:

• Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
• In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
• COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.

TEX-MEX BISCUIT SANDWICHES

Steps:

• Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, green onions, 1/4 cup olives and cheese set aside.Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll out each to 5-inch circle. Place 5 circles on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each circle. Brush edges lightly with water. Place remaining 5 biscuit circles over roast beef mixture. Press edges with fork to seal. Using back of tablespoon, make indentation in center of each sandwich. Sprinkle sandwiches with remaining cornmeal.Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven gently repeat indentation if necessary. Fill each with heaping tablespoon of sour cream. Garnish each with 2 pimiento slices and 2 ripe olive slices.Nutrition Per Serving: Calories 380 Protein 13g Carbohydrate 35g Fat 21g Sodium 1070mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.