I grew up in California, and so many of my favorite dishes when I was a kid were inspired by the food that came from South of the border. Before I graduated high school, I wanted to take some of my favorite recipes with me, and this is one of the entrees that made it into my college recipe box. I love it because it’s flavorful, easy to customize to taste, and easy to serve. It’s a crowd-pleaser every time.
- 1 lb. lean ground beef
- 1 small onion, chopped
- 1 small green pepper, chopped
- 2 cans Mexican-style chopped tomatoes
- 1 can refrigerated "Jumbo" biscuits
- Shredded cheese
- Optional ingredients:
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can black beans, drained
- Brown ground beef with onion and pepper until ground beef is cooked through (no pink remaining).
- Add 2 cans of chopped tomatoes and any other desired ingredients.
- Simmer for 15 minutes.
- Meanwhile, flatten individual biscuits over the bottom of a muffin pan to form a biscuit bowl. I recommend spacing biscuits out so that they are not touching (this may require more than one muffin tin).
- Bake biscuits at 375 degrees for 11-15 minutes, until light brown.
- Let the biscuits cool for 10 minutes or so, and then carefully remove them from the muffin tin.
- Fill each biscuit bowl with the meat mixture and sprinkle with shredded cheese.
- Place the biscuit bowls on a baking sheet and heat for another 5 minutes, until cheese is melted.
- Serve with your choice of condiments - sour cream, olives, shredded lettuce, salsa, guacamole, etc.
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