Ingredients
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1 (16 1/3 ounce) can pillsbury grands ready-to-bake refrigerated buttermilk flaky biscuits
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1 cup diced cooked chicken
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1 cup progresso black beans, drained (from 15- or 19-oz can)
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1/2 cup old el paso thick 'n chunky salsa
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2 green onions, chopped
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1/2 cup bell pepper, strips (1 inch long)
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6 ounces shredded cheddar cheese
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2 tablespoons old el paso taco seasoning mix (from 1.25-oz. pkg.)
Instructions
- Heat oven to 350°F
- Separate dough into 8 biscuits.
- On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
- In medium bowl, combine chicken, beans, salsa and taco seasoning mix; mix well.
- Spread evenly over biscuits to within 1/4 inch of edges.
- Top evenly with onions, bell pepper and cheese.
- Bake at 350°F for 20 to 24 minutes or until biscuits are golden brown and cheese is melted, reversing position of cookie sheets halfway through baking time.
- If desired, garnish with sour cream and guacamole.