Ingredients
1lb lean (at least 80%) ground beef
2cans (7.5 oz each) Pillsbury® refrigerated biscuits
1can (15 oz) Progresso® black beans, drained
1can (10 oz) Old El Paso® enchilada sauce
1can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes. Let stand 5 minutes before serving.
source : bettycrocker
1lb lean (at least 80%) ground beef
2cans (7.5 oz each) Pillsbury® refrigerated biscuits
1can (15 oz) Progresso® black beans, drained
1can (10 oz) Old El Paso® enchilada sauce
1can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)
Directions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.
Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.
In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.
Bake 25 to 30 minutes. Let stand 5 minutes before serving.
source : bettycrocker