Guest Post: Grands Taco Melts

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This is one of those times that I wish we could have a real-life enccounter with this guest blogger, rather than one on a screen. Elizabeth from Elizabeth Ann’s Recipe Box shares about the delicious meals and baked goods that she creates. And much of the time, I find myself wishing I had a personal chef like this. I’ve definitely been inspired to get back in the groove of cooking once our Meal Baby calendar ends.

Today Elizabeth shares with us a delicious and frugal recipe! It reminds me of Rachel Ray’s “Take 5″ – a creatively simple meal made from just a few ingredients. Thanks, Elizabeth, for being a guest!

My friend, Joanna, introduced me to this incredible and easy dinner, and my husband and I are OBSESSED!
1 package (1 oz)  taco seasoning mix
2/3 cup water
1 1/2 cups Thick ‘n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury Grands biscuits
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
Stop by and visit Elizabeth Ann’s Recipe Box, and while you’re there, enter her Pioneer Woman giveaway!
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Comments

  1. Thanks for the love, friend! :-) hopefully this will be an easy dinner to make with your little one on your hip! :-)

  2. Megan Patterson/Victor makes some really yummy chicken ones similar to these. I think there is cream cheese in them and who knows what else. Soooo yummy. I like making pocket meals for lunches.

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