Shrimp Potato Taco Quiche |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: Sauteed shrimp, bacon, tomato with taco seasoning and mixed with simply potatoes's traditional mashed potatoes and eggs. Put those into refregerated biscuits dough, top with little bit of cilantro and bake. Ingredients:
10 refrigerated biscuits |
3 ounces large shrimp, cooked frozen |
2 cups simply potatoes traditional mashed potatoes |
4 ounces bacon |
2 eggs, beaten |
1/2 cup chopped onion |
10 grape tomatoes |
1 tablespoon olive oil |
2 tablespoons taco seasoning |
1 teaspoon minced cilantro |
Directions:
1. Chop bacon. Cut grape tomatoes into half.
2. In a skillet, heat olive oil and sauté onion until tender. Add bacon, shrimp and tomatoes. Sauté about 1 minute. Then add taco seasoning mix. Stir well. Turn off the heat and set aside.
3. Preheat the oven to 400 degrees F. Open the can of biscuit. Divide 10 and roll each dough out to 5-6 inch diameter. Put the dough into the lightly buttered muffin baking cup.
4. In a bowl, combine mashed potatoes and sautéed shrimp mixture. Mix well. Then add beaten eggs and mix well.
5. Put the filling into each dough, sprinkle minced cilantro on top and bake for 10-15 minutes.
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