The best delicious Mexican Hat Dance Beans 'n Biscuits recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Hat Dance Beans 'n Biscuits recipe today!
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17 1/3 oz Pillsbury grands!
-refrigerated buttermilk
-biscuits; can
FILLING
1 cn (16 oz) old el paso(r)
-refried beans
1/3 c Chopped green bell pepper
1/4 c Chopped onion
1/4 ts Garlic powder
1/4 ts Cumin
1/4 ts Chili powder
1/2 c Shredded taco-flavored
-cheese
TOPPING
1/2 c Old el paso mild thick ‘n
-chunky salsa; or picante
1/2 c Shredded taco-flavored
-cheese
GARNISH
1/2 c Sour cream
1/4 ts Paprika; (up to 1)
1 tb Finely chopped fresh
-cilantro; (up to 4)
Heat oven to 375 F. Separate dough into 8 biscuits; place on ungreased
cookie sheet. Bake at 375 F. for 11 to 15 minutes or until golden brown.
Meanwhile, in medium saucepan, combine all filling ingredients except
cheese. Cook over medium-low heat for 7 to 8 minutes or until hot, stirring
occasionally. Stir in 1/2 cup cheese. Remove from heat.
Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie
sheet, cut 2-inch circle in top of each warm biscuit to make 3/4-inch-deep
indentation. Remove circles; set aside. Spoon 1/3 cup hot filling into each
indentation. Top each filled biscuit with 1 tablespoon salsa and 1
tablespoon cheese.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese melts. Top
with biscuit circles and sour cream. Sprinkle with paprika and cilantro.
8 servings
Yields
8 Servings
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