Thursday, June 5, 2014

2 pounds ground beef
 1 (1.25 ounce) Packet taco seasoning
1 (1 pound) package refrigerated biscuits
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons flour
1 (14 1/2 ounce) can petite diced tomatoes, drained of excess liquid
2 (4 ounce) cans diced greenchiles
2 cups shredded sharp Cheddar cheese

Preheat oven to 350 degrees F. While over is heating up, turn on stove to high and start heating a large frying pan. Crumble the ground beef into the heated pan. Use a wooden spoon to break up the ground beef. Let the beef cook for 2 minutes.While beef is cooking, prepare a cookie sheet with parchment paper on it. Place biscuits on top of the parchment paper. Bake the biscuits for about 16 minutes in the preheated oven, or until nice and brown. Add the diced onion and taco seasoning into the ground beef. Stir and continue using the wooden spoon to break up the beef chunks. While beef continues to cook, combine sour cream, mayonnaise and flour in a medium bowl and whisk together until it's creamy and smooth. When beef is totally cooked through and nice and brown, drain off any excess grease. In a large 6-quart greased slow cooker place as many biscuits on the bottom of the crock that will fit in one layer. Cut any extra biscuits into quarters and fit them carefully into any gaps in the biscuit layer on the bottom of the slow cooker. Place ground beef evenly over the top of the biscuit layer. The spoon diced tomatoes over the top of the ground beef evenly. Next, add the 2 cans of green chiles and spread over the tomatoes evenly. Next, scrape the sour cream/mayo mixture out of the bowl and spread evenly over the top of the green chiles. Finally, sprinkle the cheese over the top. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.


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