Recipes

Taco Bubble Casserole

I wish I could claim this one as my own but I found it off TastyKitchen and I knew I had to try it.


Taco Bubble Casserole
adapted from FeistyFilly on Tasty Kitchen

1 pound Lean Ground Beef
1 can of black beans, rinsed
1 package Taco Seasoning Mix (1 Ounce Package)
¾ cups Water
1 can (10 3/4-oz.) Condensed Tomato Soup
1 can (17.3-oz.) Grands Refrigerated Golden Corn Biscuits Or 1 (16.3-oz.) Refrigerated Buttermilk Biscuits
2 cups Shredded Cheddar Cheese
Your Favorite Taco Toppings: sour cream, lettuce, tomatoes, salsa, olives, green onions, etc.

Heat oven to 375°F. Spray a 9x 13 with non-stick cooking spray. Set aside.

Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain grease. Add taco seasoning mix, water and soup; mix well. Bring to a boil.

Reduce heat to low; simmer 3 minutes. Stir in the black beans. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into 8 little wedges. Add to the bottom of the 9x13 pan. Carefully spoon tomato soup mixture over the biscuits, spreading out evenly to edges.

Bake at 375 degrees for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly. Let stand for 5 minutes to cool before serving. (also makes cutting and serving easier)

To serve, cut into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions. (I did this buffet style with bowls of toppings to people could customize their own piece. It worked really well.)


Chocolate Chip Cinna-Mini's

These use those fabulous new Pillsbury crescent roll sheets in the tube. So easy to do!

1 tube of crescent roll sheets cinnamon, for sprinkling brown sugar, for sprinkling mini chocolate chips, for sprinkling 2 tbsp melted butter glaze (recipe follows) Preheat your oven to 375 degrees and line a cookie sheet with parchment paper or spray with non-stick cooking spray. Set aside.

On a lightly floured surface, unroll your crescent roll sheet and re-shape into a rectangle, if needed. Just pull it into shape; it won't mind at all. With a pastry brush, brush on the melted butter, coating VERY well. Sprinkle a good healthy amount of cinnamon over the butter. Now sprinkle about a cup of brown sugar over top of the cinnamon and butter. Using your fingers, schmear it all together, coating the dough sheet well. Now sprinkle on about a half cup of mini-chocolate chips (or less/more if you like). With the long edge facing you, roll up tightly. Pinch the seam to the dough to seal. Now using a very sharp serrated knife (I used my bread knife), cut dough into 1 inch slices. (I think I ended up with 10 slices) Place about an inch apart on your cookie sheet. Bake for 10 minutes or until golden brown. Allow to cool 10 minutes before serving and dipping into the dipping glaze. Dipping Glaze 1/2 cup of powdered sugar 1 teaspoon of vanilla (I used vanilla paste so you can see the vanilla bean specks in my picture) 4-5 teaspoons milk Mix all together. If too thick, add a splash more of milk to desired consistency.