Taco Puffs

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 biscuits
3 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)