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These Taco Bites start with simple refrigerator biscuits and end up as delicious appetizers. I love how simple they are to make. I have not tried freezing them yet because my family eats them before I have a chance to freeze them. Someday I would like to see how well they freeze because it would be nice to make them ahead of time and just warm them as needed.
 To make the Taco Bites and dip, I used ground beef, taco seasoning mix, an egg, buttermilk biscuits, shredded cheddar cheese, salsa, cilantro and Top the Tater Taco Fiesta Sour Cream.

The first step was to brown the ground beef and add the taco seasoning according to the directions on the package.

 Next, I preheated the oven to 425°F and gathered the supplies for the Taco Bites: taco meat, 3 tubes of buttermilk biscuits, shredded cheese and Taco Fiesta.

I flattened out the biscuits into circles that were about 3 1/2 inches in diameter. I added a dollop of Top the Tater Taco Fiesta Sour Cream in the center of each biscuit.

 I added a small spoonful of taco meat to the top of the sour cream.

Next, I added a sprinkle of shredded cheddar cheese.

I gathered the edges of the biscuit and pinched them in the center over the ingredients. I lined them up, pinched side down, in a greased 9×13 inch pan. I was able to fit 28 taco bites in the pan so there were 2 extra biscuits.

Next, I beat an egg and brushed it over the taco bites.

Here are the taco bites just before placing them in the over.

I baked them at 425°F for about 20 minutes.

While the Taco Bites were cooling, I mixed together equal parts of Top the Tater Taco Fiesta and salsa. We used this mixture as a dip for the Taco Bites but it would also be delicious as a salad dressing.

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