Recipe - Mexican Hat Dance Beans N Biscuits

17 1/3 ounce Pillsbury grands!
refrigerated buttermilk
biscuits; can

FILLING
1 cn (16 oz) old el paso(r)
refried beans
1/3 cup Chopped green bell pepper
One fourth cup Chopped onion
One fourth teaspoon Garlic powder
One fourth teaspoon Cumin
One fourth teaspoon Chili powder
One half cup Shredded tacoflavored
cheese

TOPPING
One half cup Old el paso mild thick 'n
chunky salsa; or picante
One half cup Shredded tacoflavored
cheese

GARNISH
One half cup Sour cream
One fourth teaspoon Paprika; (up to 1)
1 tablespoon Finely chopped fresh
cilantro; (up to 4)

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 mediumlow heat for 7 to 8 minutes or until hot, stirring
occasionally. Stir in One half cup cheese. Remove from heat.

Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie
sheet, cut 2inch circle in top of each warm biscuit to make 3/4inchdeep
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

Copyright 1997 The Pillsbury Company

Notes: Ready in 30 minutes

Busted by Barb at Possum Kindgom Lake Texas on December 14, 199, converted
by MC_Buster.

Recipe by: Pillsbury Solutions pillsburysolutions@listserver.crcinc.

Posted to MCRecipe Digest V1 #964 by "abprice@wf.net" abprice@wf.net on
Dec 14, 1997