Mexican Stuffed-Pepper Biscuit Tostadas
- 2 large bell peppers (any color)
- 4 cups water
- 1 lb. lean (at least 80%) ground beef
- 1 pkg. (1.25 oz) Old El Paso® taco seasoning mix
- 1 cup Old El Paso® Thick 'n Chunky Salsa
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
- 1 Eggland's Best egg, slightly beaten
- 1 cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
- 1/2 cup sour cream, if desired
- Step 1
Heat oven to 350°F. Lightly spray large cookie shet with CRISCO® Original No-Stick Cooking Spray.
- Step 2
Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.
- Step 3
Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked, drain. Stir in taco seasoning mix and salsa until well blended; set aside.
- Step 4
Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
- Step 5
Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.
- Step 6
Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.
- Step 8
In step 5, do not add cheese. In step 6, bake 20 minutes. Add cheese; bake 3 to 5 minutes longer or until cheese is melted.
High Altitude (3500-6500 ft)
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Eggland's Best is a registered trademark of Eggland's Best, Inc.
- Calories 400
- Calories from Fat200g
- Total Fat 22g
- Saturated Fat 9g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 75mg
- Sodium 1390mg
- Potassium 0mg
- Total Carbohydrates 33g
- Dietary Fiber 2g
- Sugars 7g
- Protein 19g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet