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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a variation of the cheesy chicken pot biscuit cups (low fat, low cal). When finished can add sour cream on top also. Ingredients:
1 lb ground beef |
1 (8 ounce) package taco seasoning (use reduced sodium mix) |
1 (8 3/4 ounce) can whole kernel corn |
1 cup reduced-fat mexican cheese blend |
2 (8 ounce) biscuit dough |
Directions:
1. Preheat oven to 375°F.
2. Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
3. Brown ground beef in pan.
4. Drain excess fat from pan.
5. Add taco seasoning according to package directions.
6. Add corn to taco mixture.
7. Evenly spoon taco mixture into prepared biscuit cups.
8. Top each biscuit with cheese.
9. Bake for 12 to 15 minutes or until golden brown.
10. Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
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