Biscuits And Taco Pie

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 1 lb ground chuck
• 1 (1 1/4 ounce) package taco seasoning mix
• 1/4 cup water
• 1 (10 ounce) can tomatoes and green chilies (mild or original ro-tel)
• 1 (15 1/4 ounce) whole kernel corn
• 1/4 cup cheddar cheese (shredded)
• 1 cup self-rising flour (soft wheat like martha or lilly )
• 3 tablespoons vegetable oil (or other oil)
• 1/2 cup milk or 1/2 cup buttermilk
• 1 pinch baking soda (if buttermilk is used)
• self-rising flour, for surface

Recipe

• 1 taco pie:.
• 2 in a 9 inch skillet or dutch oven (i like cast iron), cook the ground beef until gray and drain.
• 3 add the chopped onion and cook until soft.
• 4 drain the corn and ro-tel tomatoes, reserving the drained liquid.
• 5 add the taco seasoning package and cook according to the package directions, using the reserved liquid.
• 6 add the tomatoes, corn and water and simmer gently while making the biscuits.
• 7 biscuits:.
• 8 to the flour, add the baking soda if using buttermilk.
• 9 mix and make a well in the flour.
• 10 add oil and milk, stirring as you add it until the dough is on the verge of being too wet.
• 11 place the dough on a well-floured surface.
• 12 with floured hands, shape the dough, not kneading more than 2 or 3 times, adding flour needed to keep the dough from sticking.
• 13 pat out to 3/8 inch thickness and cut into 8 biscuits 2 1/2 inches in diameter.
• 14 baking:.
• 15 place the biscuits on the taco pie and place in a 450 f oven.
• 16 cook for 15 minutes or until brown, sprinkling cheese between the biscuits for the last 5 minutes.