10 oz Biscuits, refrigerated 1 c Cheese, Cheddar; shredded
1 lb Beef, ground 1/2 c Corn chips; crushed
15 oz Beans, red kidney; undrained 1/2 c Lettuce; shredded
1 pk Taco seasoning mix 1/4 c Tomato; chopped
Heat oven to 400 degrees. Separate dough into 10 biscuits. Arrange 7
biscuits around sides and 3 on bottom of ungreased 9″ pie pan; press
biscuits to form crush (biscuit will form scalloped edge around rim of
pan).
In large skillet, brown ground beef; drain. Stir in kidney beans and
taco seasoning mix. Simmer 5 minutes over low heat. Spoon hot meat
mixture into biscuit crust.
Bake at 400 degrees for 12 to 16 minutes or until crust is deep golden
brown. Immediately top with cheese and corn chips. Sprinkle with
lettuce and tomato. Allow to cool 5 minutes before cutting into
wedges.
SOURCE: The Clarion Ledger Southern Living Cooking School supplement,
September 11, 1994. Typos by Nancy Coleman.
Yields
6 servings