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And another: REC Mexican Stuffed-Pepper Biscuit Tostadas

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7390 posts
Joined: Dec 9, 2005


Posted to Thread #18729 at 2:25 pm on Aug 4, 2010

Prep Time: 30 Min
Total Time: 55 Min
Makes: 8 servings

2 large bell peppers (any color)
4 cups water
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 Eggland's Best egg, slightly beaten
1 cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
1/2 cup sour cream, if desired

Cynthia Bowser, Jonesborough, TN
Bake-Off® Contest 43, 2008

1. Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.

2. Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.

3. Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.

4. Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.

5. Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.

6. Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.

High Altitude (3500-6500 ft): In step 5, do not add cheese. In step 6, bake 20 minutes. Add cheese; bake 3 to 5 minutes longer or until cheese is melted.

1 Serving: Calories 380 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 3 1/2g); Cholesterol 70mg; Sodium 1390mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 7g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 15% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

How did the fool *get* his money?!

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