Taco Biscuit Pie
The day after we evacuated from the fire, I realized I had left all my recipes behind.  I knew that I could find some of them online, others were family recipes I could get from my mom.  Others would suffer the same fate as our house.  Fortunately, we had a happy ending.
This particular recipe came from a Pillsbury Family Fun Cookbook published in 1983 and until very recently, I could not find it online. Â So I’m sharing it now so that I can always find…and you can try it, too! This is one of my children’s absolute favorites. Â Enjoy…
Taco Biscuit Pie
Ingredients
- 10 oz can biscuits (Grand or Hungry Jack size)
- 1 lb ground beef
- 15 oz can kidney beans
- 1 envelope taco seasoning
- 4 oz (1 cup) shredded cheddar cheese
- 1/2 cup crushed corn chips
- 1/2 cup shredded lettuce
- 1/4 cup chopped tomato
Instructions
- Heat oven to 400 degrees.
- Separate dough into 10 biscuits.
- Arrange 7 biscuits around sides and 3 on bottom of ungreased 9 inch pie pan; press biscuits to form crust. Biscuits will form petal-like shape around rim of pan.
- In large skillet, brown ground beef; drain.
- Stir in kidney beans and taco seasoning mix.
- Simmer 5 minutes over low heat.
- Spoon hot meat mixture into prepared crust.
- Bake at 400 degrees F for 12-16 minutes or until crust is golden brown.
- Immediately top with cheese and corn chips.
- Sprinkle with lettuce and tomato.
- Allow to cool 5 minutes before cutting into wedges.
www.themacandcheesechronicles.com
