Mexican Hat Dance Beans 'n Biscuits

Recipe Ingredients

17 83333333333333/2.5E+14 oz	492g	Pillsbury Grands! Refrigerated buttermilk canned biscuits
		*filling
1		Old El Paso refried beans
1/3 cup	48g / 1.7oz	Chopped green bell pepper
1/4 cup	15g / 0.5oz	Chopped onion
1/4 teaspoon	1.3ml	Garlic powder
1/4 teaspoon	1.3ml	Cumin
1/4 teaspoon	1.3ml	Chile powder
1/2 cup	73g / 2.6oz	Shredded taco-flavored cheese topping
1/2 cup	118ml	Old El Paso mild thick 'n chunky salsa or
		Picante
1/2 cup	73g / 2.6oz	Shredded taco-flavored cheese
		Garnish
1/2 cup	118ml	Sour cream
1/4 teaspoon	1.3ml	Paprika - (up to 1)
1 tablespoon	15ml	Finely chopped fresh cilantro - (up to 4)

Recipe Instructions

Heat oven to 375F. Separate dough into 8 biscuits, place on ungreased cookie sheet. Bake at 375F. 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

Source:
The Pillsbury Company

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