Taco Melts

I'm usually more of a dessert than main course type gal, but I've had my eye on this Pillsbury recipe for a few months now. It's basically a meal consisting of ground beef, refigerated biscuits, and taco seasoning mix. Does it get any easier than that? The biscuit wraps are tender and flaky and the filling is packed with flavor and suprisingly (delightfully) spicy. It only took about 35 minutes from beginning to end and if you already  have some pre-cooked ground beef on hand, it will be finished even quicker! Just add the seasoning and salsa. Now, when I first pulled these out of the oven  I was a little apprehensive from the look of them. They looked nothing like the neat and crispy biscuit melts posted with the recipe on the website. Instead, they were more pale, plump, and all over the place. Once I opened that baby up though, I knew that I had done good. I'm not the only fan of this recipe, my fellow diners enjoyed these as well. Even after dinner was finished and the dishes were cleaned and the reruns of USA television shows were on, I continued to get compliments. Of course, I have to give 90% of the credit to that cute pillsbury dough boy and his buttermilk biscuits.

Pillsbury Grands! Taco Melts

1 package Old El Paso taco seasoning mix

2/3 cup water

1/2 cup chunky salsa

1 lb lean ground beef (at least 80%) cooked, drained

1 can (16.3 oz) Pillsbury refigerated biscuits (any variety)

1 cup shredded mexican cheese blend

1. Heat oven to 375 degrees. Line a cookie sheet with foil and grease.

2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened and water is absorbed.

3. Press each biscuit into 6-inch round. Fill with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.

4. Bake 10 to 12 minutes or until golden brown.

And since I do love treats, I topped off my night with vanilla bean ice cream, hot fudge, and M&Ms. A little dessert never hurt a girl.