Taco Biscuits
Roasted Corn
Ingredients
- 6 large frozen buttermilk biscuits
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ½ cup water
- 1 (16-oz) container refrigerated salsa, divided
- 1 (8-oz) pkg shredded mild Cheddar cheese (or use colby-Jack cheese)
- 1 (8-oz) carton sour cream
- Fresh cilantro leaves
Instructions
- Bake biscuits according to package directions.
- Meanwhile, cook beef in a large skillet over medium-high heat 10 minutes or until browned and crumbly. Drain and return to skillet. Stir in seasoning mix and water. Stir in ½ cup salsa. Simmer 2 to 3 minutes.
- Split biscuits in half. Return to baking sheet. Top with beef mixture. Sprinkle with cheese.
- Bake 1 to 2 minutes until cheese melts. Serve 1 open-faced biscuit per person. Top with sour cream and cilantro. Serve with remaining salsa.
Side Dish Ingredients
- 2 (9-oz) pkg frozen seasoned honey roasted sweet corn
Side Dish Instructions
- Cook corn according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
626
|
83
|
709
|
| Fat (g) | 41 | 2 | 43 |
| Sat. Fat (g) | 19 | 0 | 19 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 35 | 14 | 49 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 1796 | 180 | 1976 |
30 Minute Meals Meal Plan
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