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    Mexican Hat Dance Beans 'n Biscuits


    Source of Recipe


    Aunt Saunny

    1 (17.3-oz.) can Pillsbury Grands!®
    Refrigerated Buttermilk Biscuits

    FILLING
    1 (16-oz.) can Old El Paso® Refried Beans
    1/3 cup chopped green bell pepper
    1/4 cup chopped onion
    1/4 teaspoon garlic powder
    1/4 teaspoon cumin
    1/4 teaspoon chili powder
    2 oz. (1/2 cup) shredded taco-flavored cheese

    TOPPING
    1/2 cup Old El Paso® Mild Thick 'n Chunky Salsa or Picante
    2 oz. (1/2 cup) shredded taco-flavored cheese

    GARNISH
    1/2 cup sour cream
    1/4 to 1 teaspoon paprika
    1 to 4 tablespoons finely chopped fresh cilantro


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

 

 

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