This was a big hit with my husband. I didn't need to do any substitutions. However, you can if you need to. Makes great leftovers to have for lunch or evening snacks.
Ingredients:
1 lb ground chicken or turkey
2 tsp Garlic Garlic Seasoning
1 (14.5 oz) can petite diced tomatoes, drained
2 c shredded cheddar cheese, divided
1/2 c Garden Guacamole Starter
2 (16 oz) tubes refrigerated jumbo buttermilk biscuits dough
shredded lettuce, chopped tomatoes, sour cream (all optional)
Instructions:
1. Preheat oven to 375 degrees. In large skillet over medium-high heat, combine chicken and Garlic Garlic Seasoning; salt and pepper as desired. Cook and crumble until no longer pink, about 6-8 minutes; drain off liquid. Stir in tomatoes, 1 cup cheese and Garden Guacamole Starter. Set aside.
2. Using 2 (12 count) greased muffin pans, press biscuits into 16 wells and up sides. Fill with taco meat and top with remaining 1 cup cheese.
3. Bake 15-17 minutes or until golden brown and cheese is melted. Serve with desired taco toppings.
Makes 6-8 servings. Serve with chips and salsa.
Make Ahead & Freeze: Combine first 2 ingredients in a quart freezer bag. Combine tomatoes, 1 cup cheese and Garden Guacamole Starter in a quart freezer bag. Place 1 cup cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
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