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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Serve this pretty dish with a crisp lettuce salad and top it off with fresh fruit or a lemony dessert, and you have a complete meal your family will love! Eileen Owen, Johnstown, Colorado Ingredients:
1-1/2 pounds ground beef |
1/4 cup finely chopped onion |
5 ounces condensed vegetable beef soup, undiluted |
1/2 teaspoon chili powder |
1 can (4 ounces) chopped green chilies, drained |
1/2 cup quick-cooking oats |
2 tubes (7-1/2 ounces each) refrigerated biscuits |
16 thin tomato slices |
1/2 cup sliced ripe olives |
1 medium green pepper, chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the first six ingredients; set aside. Roll biscuits into an 18-in. x 9-in. rectangle and top with meat mixture. Roll rectangle, jelly-roll style, starting from wide end. Seal seams. Cut into 1-in. slices.
2. Place slices in two greased 9-in. pie plates. Cover with foil and bake at 350° for 15 minutes. Uncover and bake 10 minutes longer. Remove from oven; top each pinwheel with a tomato slice, olives, green pepper and cheese. Return to oven for a few minutes or until cheese is melted. Yield: 16 servings.
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