Taco Ranch Biscuit Bites - so GOOD! I'm totally addicted to these things! Ground beef, taco seasoning, Rotel tomatoes, ranch dressing, and cheddar cheese baked in refrigerated biscuits. Can make the taco meat mixture ahead of time and refrigerate until ready to bake. Great for tailgating, lunch, dinner, and parties! Everyone loves this recipe! #mexican #appetizer #superbowl #gameday #tailgating #beef
1(10-oz)can diced tomatoes and green chiles, undrained
1cupbottled Ranch dressing
2cupshredded cheddar cheese
2(12-oz)cans refrigerated buttermilk biscuits
Preheat oven to 375ºF. Lightly spray mini muffin pans with cooking spray, set aside.
Cook ground beef in a large skillet over medium-high heat until no longer pink. Drain fat. Add taco seasoning, diced tomatoes and green chiles, and water. Simmer for 5 minutes. Cool slightly.
Stir together taco meat mixture, ranch dressing, and shredded cheddar cheese.
Remove biscuits from cans and split each biscuit into two rounds. Place each biscuit round into muffin tin. Scoop taco meat mixture into biscuit cups.
Bake for 12 to 15 minutes, until biscuits are golden brown.
This recipe is made for the smaller can of biscuits - NOT the bigger Grands biscuits. I used two cans of Pillsbury Flaky Layers Biscuits Buttermilk. It is a 12-oz can of biscuits with 10 biscuits in each can. You can also find 6-oz cans with 5 biscuits per can. You want to make sure you have a total of 20 biscuits. You are going to separate each biscuit into two rounds making a total of 40 biscuits.
You can make the taco meat ahead of time and refrigerate until ready to bake the biscuits.
Feel free to substitute ground turkey for the ground beef.
This recipe uses a can of diced tomatoes and green chiles. If you are worried about the heat, make sure to buy a can of mild Rotel tomatoes. You can also omit the Rotel tomatoes and the bites will taste fine.