I know, football season has barely begun, so why am I thinking Super Bowl? In part because I don’t really care what teams are playing so I can think ahead. I’m only a fan of football for two reasons – I love my husband and I love the “munchie” style foods we all enjoy.
Rather than go crazy on the big day or suffer from junk-food overload in the days leading up to the big game, I’ve decided to take a few recipes at a time out for a non-pressured spin. Those that make the cut will win a spot at my Super Bowl table.
The first dish for a test drive were Grand Taco Melts. Hubby loved these Taco Melts. He went so far as to say I could make them every week and he wouldn’t get tired of eating them. While I agree, these were super tasty, they don’t come together in a snap and must be eaten straight from the oven. Great for a fun supper, not so great for a football party.
Grand Taco Touchdown Melts
1 lb Ground Chuck
1 1/2 cups Chunky Salsa
1 can Pillsbury Grands refrigerated biscuits
1/2 cup Mexican Cheese Blend, shredded
1 cup sour cream
1/2 cup Chopped Green Onions
Heat oven to 375 degrees. Spray a baking sheet such as a pizza pan with non-stick spray. Set aside.
Brown ground beef in a skillet, breaking the meat into small pieces as it cooks.
Drain meat well. Return to skillet, add 1/2 cup of the salsa and cook until warm through.
Press each Grand biscuit into a 6-inch round. Spoon about 1/3 cup of the meat mixture into the center of each biscuit.
Top mixture with about 1 tablespoon of the cheese. Fold the dough in half over the filling, press to seal.
Arrange biscuits on the greased pizza pan. Bake in the oven for 9 to 12 minutes or until golden brown.
While the taco melts bake, cut green onions for garnish. Set aside until ready to use.
Place taco melts on a plate, then dollop with sour cream, drizzle with salsa and garnish with the green onions.
I served mine with refried beans. This is a keeper for a family meal, but won’t be making the Super Bowl Cut.