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Title: Terrific Taco Biscuit Pie
Categories: Casserole Ethnic Meat
Yield: 6 Servings
| 10 | oz | Biscuits, refrigerated |
| 1 | lb | Beef, ground |
| 15 | oz | Beans, red kidney; undrained |
| 1 | pk | Taco seasoning mix |
| 1 | c | Cheese, cheddar; shredded |
| 1/2 | c | Corn chips; crushed |
| 1/2 | c | Lettuce; shredded |
| 1/4 | c | Tomato; chopped |
Heat oven to 400 degrees. Separate dough into 10 biscuits. Arrange 7 biscuits around sides and 3 on bottom of ungreased 9" pie pan; press biscuits to form crush (biscuit will form scalloped edge 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 biscuit crust.
Bake at 400 degrees for 12 to 16 minutes or until crust is deep golden brown. Immediately top with cheese and corn chips. Sprinkle with lettuce and tomato. Allow to cool 5 minutes before cutting into wedges.
SOURCE: The Clarion Ledger Southern Living Cooking School supplement, September 11, 1994. Typos by Nancy Coleman. Submitted By TIFFANY HALL-GRAHAM On 12-22-94 (1636)
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