Cheesy Taco Bombs
Charred Corn Salad
Ingredients
- 1½ lb ground beef
- 1 (10-oz) can red enchilada sauce
- 2 (17.3-oz) cans refrigerated flaky layer biscuits
- 2 (8-oz) pkg shredded taco-blend cheese
- ¼ cup butter, melted
- 2 cups crushed corn chips
- 1 (16-oz) container cheese dip
Instructions
- Preheat oven to 375°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain, and return to skillet. Stir in enchilada sauce.
- Separate each biscuit into 2 halves; flatten each half into a 5-inch circle.
- Sprinkle about 2 Tbsp cheese in center of each flattened biscuit; top each with about 2 Tbsp beef mixture. Fold biscuit dough around mixture, pinching seams to seal.
- Place melted butter in a small bowl. Place crushed chips in a second bowl.
- Dip biscuits in melted butter; roll in crushed chips to coat. Place, seam sides down, on a greased baking sheet.
- Bake 16 to 18 minutes or until golden brown. Heat cheese dip according to package directions; serve with taco bombs for dipping.
Side Dish Ingredients
- 1 (14.75-oz) can fire-roasted corn, drained
- ¼ cup Ranch dressing
- ½ tsp chili powder
- 2 (5-oz) pkg mixed baby greens
- 1 (3.5-oz) pkg tri-color tortilla strips
Side Dish Instructions
- Cook corn in a skillet coated with cooking spray over medium-high heat 3 to 4 minutes or until lightly browned.
- Meanwhile, stir together dressing and chili powder in a large bowl. Add greens, corn, and tortilla strips; toss.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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