Spicy Biscuit Taco Bowls #RSC - buttermilk

Method

• Preheat oven to 425 degrees (need to check biscuit can for temp).
• Shuck ears of corn, wash and pat dry.
• Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn.
• Salt and white pepper to taste.
• Place a Tbs of butter on each ear.
• Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
• Line a 9 X 9 glass pan with Reynolds Wrap.
• Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork.
• Season with the Complete Seasoning, salt and white pepper.
• Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping.
• Cook at 425 degrees for 25 30 minutes till done.
• While meat is cooking spray the back of a muffin pan with canola or olive oil.
• Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces.
• Press each piece between the palms of your hands to flatten and then form over upside down muffin cup.
• (If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together.
• Flatten the bottoms of the biscuit cups and it will form a lip.
• Cook in the oven for 8-10 minutes depending on your oven.
• Watch carefully and remove once they are adequately browned.
• Allow to cool completely before handling.
• Remove top of red pepper, remove seeds and cut red pepper into quarters.
• Flatten and lay on a small piece of Reynolds wrap on top of a cookie sheet.
• Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted.
• Note: If corn is still cooking, you can just move ears to bottom rack till done.
• Remove corn and red pepper & allow to cool.
• Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat.
• Dice up the roasted red peppers and add as well as the chopped cilantro and scallions.
• Squeeze juice from 1 lime over meat and mix well.
• If you like more spice, add Tobasco sauce to your liking.
• Pull individual biscuit cups off of the cooled pan and place in large glass serving dish.
• (I used a 9 X 13).
• Place cups for filling in pan.
• Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture.
• Sprinkle more cheese on top.
• Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
• Remove from oven and they are ready for serving.
• If you press the cup in the middle, it forms a biscuit taco!
• You can make these in advance for a party or tailgating and warm up before serving.