Texicali Muffins

I have a large circle of friends.  We often have movie nights at one another’s homes.  Everyone brings a dish to share.  I try to bring something different every time.  However, I don’t want to take something so different that the picky eaters won’t try it.

 

But everyone loves Tex-Mex. So, I fiddled around with one of my other recipes and created these.  They carry well and can be reheated.  They can be an appetizer or an entrée.  They even freeze well. You can control the amount of heat through the Ro-Tel and taco seasoning that you chose.



 



Servings: 16 appetizers

Time: Prep: 10 minutes Cooking: 30 minutes

Hardware: Measuring spoons and cups, a large heavy bottomed skillet, a slotted spoon, a mixing bowl, a wooden spoon, a can opener, a glass, a muffin tin, and muffin tin liners

 

Ingredients:

• ½ pound hamburger
• 4 ounces cream cheese
• ½ can Ro-Tel tomatoes-DRAINED
• ½ cup shredded cheddar cheese
• 2 teaspoons taco seasoning
• 1-16 ounce can refrigerated biscuit dough
• Sour cream and salsa

1. Preheat oven to 350˚.  Place the cream cheese into the mixing bowl to allow it to soften.
2. Line the muffin tins with paper cups.
3. In the skillet over medium heat, cook the hamburger until it is browned. Remove it from the skillet with the slotted spoon and place it into the mixing bowl.
4. Add the tomatoes, cheese, and seasoning.  Mix well.
5. Separate the biscuits into halves horizontally.  Using the glass as a rolling pin, roll the halves out to flatten them.
6. Place each half into a muffin cup. Evenly divide the mixture between the cups.
7. Bake for 15-17 minutes or until golden brown.
8. Top each cup with a dollop of salsa and sour cream. Serve warm.