August 4, 2011

Taco Puffs

adapted from Taste of Home

I will probably have to keep these around for when I have kids, because they are delicious, easy, and kid-friendly. I actually substituted chicken for the ground beef, because I wanted to make it a little healthier. Serve these puffs with sour cream and a side salad, and you have an easy summer dinner!

Taco Puffs

Serves 8. Approx. time: 30 minutes.

1 lb.chicken
1/2 c. chopped onion
1 pkg. taco seasoning
2 tubes (16.3 ounces each) large refrigerated flaky biscuits
2 c. shredded cheddar cheese

Boil water in a large pot. Add chicken and cook until no longer pink in the center. Once it's done, pull chicken out of the pot and shred with a fork. In a large skillet, cook onion over medium heat. Add shredded chicken and taco seasoning and prepare according to package directions. Cool slightly. Flatten half of the biscuits into 4-in. circles; place in greased pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown (don't bake too long - you want them to be soft!). Serve with sour cream and salsa if desired.

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Tip: I actually froze some of these by wrapping them in foil and sticking them in a freezer bag... it worked really well! I let them thaw for a little bit, then put them in the oven as it preheated and then probably did them for 10 minutes or so after the oven had reached 400. Nice little time saver!

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