I know we all stocked up on the Hidden Valley Ranch Dressing while it was B1G1 this week. I also stocked up on the Pillsbury Biscuits, so when I saw this recipe in Taste of Home I knew I had to give it a whirl. Its the same basic concept as my other "taco" dishes, but I LOVED the idea of using the biscuits to make flatbread. It was so yummy!
1/2 cup sour cream
1/4 cup Ranch Dressing
1 lb. ground beef
1 15-oz can black beans (or pinto beans)
1 envelope taco seasoning
1 cup salsa (or one can diced tomatoes, undrained)
1 tube large refrigerated biscuits (8)
Toppings:
Shredded Cheese
Shredded Lettuce
Extra Salsa
Sliced Olives
Avacado with Lime (Yum)
In a small bowl, combine the sour cream and ranch dressing. Chill until ready to serve.
In a large skillet, cook beef over medium heat until no longer pink; drain off any excess fat. Add the beans (drained) salsa and taco seasoning. Heat through. Cover and simmer over low.
Meanwhile, roll out each biscuit into a 6-inch circle. In a small non-stick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown. Keep warm in a 200 degree oven. Work with these one at a time. Roll one out and put in the skillet. While that one is cooking roll the other one out. Roll them out as thin as you can. You want them to cover the bottom of your small skillet.
Yes, you are looking at that picture right. I, for some reason, do not own a rolling pin. I deconstruct my paper towel holder when I need to roll something out! It gets the job done!
To serve, spread each flatbread with 1 tablespoon ranch sour cream; top with 1/4 cup meat mixture. Sprinkle with desired toppings. You can even leave them flat and build almost like a pizza.
Enjoy!
(adapted from Taste of Home)
This is a total comfort food dish. You can make it with fresh chicken breasts, like I've done tonight, or you can skip the first step and use leftover chicken or a rotisserie chicken. I have also made it a little lighter by using low-fat ingredients (98% fat-free cream of chicken and light sour cream). I've made this several times before, and this won't be the last! This is great for these cold nights we've been having. Fills your belly up!
1/2 large onion, diced
1 1/2 teaspoons butter (I used olive oil)
4 cups chopped chicken (3 breasts)
1 (10-3/4 oz.) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheese, divided
6-8 Grands biscuits
Preheat oven to 350 degrees. Grease an 11 X 7 inch baking dish.
Season chicken breasts with salt and pepper. Saute in a medium skillet over medium heat 6-7 minutes on each side or until no longer pink. Remove from skillet and set aside. Chop onion; wipe out skillet and heat butter or olive oil in skillet; stir in onion and saute until tender (about 4 minutes). Cut up chicken into chunks.
Combine onion, chicken, soup, sour cream, and milk in medium bowl; mix well. Spoon mixture into baking dish and bake for 15 minutes.
Remove from oven and sprinkle baked layer with 3/4 cup cheese. Arrange biscuits on top in a single layer. (I used a square dish, so I halved 2 biscuits and placed in the pan to fill up the space. Use how many your pan will allow). Sprinkle with remaining cheese.
Bake until biscuits are golden brown and sauce is bubbly. About 25 minutes longer.
Enjoy!
(adapted from GroupRecipes.com)
My friend, Alex, told me about this cool dinner idea one day at work. His wife, Amanda, makes them and I knew I had to try it one night. I've made them a couple of times, and they've been great each time. The best part about it is that I use my leftover taco meat. I always have some leftover from burritos and taco salads, and it always goes to waste in my fridge. This totally revamps it, and gives your leftovers a new spin! Of course, you don't have to use leftover taco meat. You could just half the recipe. But, I say make it all! Get a double-duty dinner out of this one! Pillsbury Grands Biscuits were 4/$5 this week at Publix. It fit in perfectly with my burrito sale items from last night. This week was meant for my Mexican dinners.
6 refrigerated biscuits3 cups taco meat (approx. 1/4 cup per puff)
1-1/2 cups shredded cheese
lettuce (optional)
sour cream (optional)
salsa (optional)
olives (optional)
Preheat oven to 350 degrees. Grease a 12 cup muffin tin. Take 6 refrigerated biscuits and half them horizontally. Take each half and flatten out with your hands and press into 12 greased muffin cups to form "shells". Put approximately 1/4 cup taco meat in each cup (the Pampered Chef Large Scoop works great for this!) Top each puff with shredded cheese. Bake in a 350 degree oven for 20 minutes or until golden around the edges. Let the puffs rest in the pan for atleast 5 minutes before removing. Top with desired toppings.
Thanks Alex and Amanda for sharing this with me! We really enjoy this in our house.
Enjoy!
(adapted from Amanda Patrick, Pensacola, FL)
