Mini Mexican Biscuit Casseroles

Mini Mexican Biscuit Casseroles

Okay, so I've been wanting to do this recipe since the day we started doing weight watchers again. This recipe is my absolute FAVORITE from my days of eating whatever I felt like without giving it a second thought. I love this, it's a casserole my mom has made for years and there is just something about it that I love. It's kinda taco, kinda chili, topped with cheese and biscuits...wonderful. It's because of this recipe that I used to love to make biscuits when I would make chili, then I would dip the biscuits in the chili. I just love it. I knew if I made it again, I would have to lighten it up though, so I made a few changes, but overall, it gave me the same flavor and the same comforting effect that this dinner has always done for me. Now, I'll admit, my intention was to take the 4 biscuits, and cut them across (kinda butterfly style) so I would end up with 8 round biscuits, just thinner. However, I had a bit of a challenege doing that as my biscuits weren't quite firm enough. You're welcome to try it! That would definitetly make it look a little more like the original recipe. And....I love that it heats up awesome for lunch the next day! In fact, sometimes I think the flavor is even stronger the next day!

Ingredients:

1 lb. extra lean ground beef

¾ c. cooked corn kernels

½ c. drained black beans

1 ½ c. drained kidney beans

4 large homestyle buttermilk refrigerator biscuits

2 T. taco seasoning

2/3 c. water

4 oz. 2% shredded sharp cheddar cheese

 

Directions:

1.   Preheat oven to 375 and spray 8 individual glass baking dishes with cooking spray

2.   Brown ground beef in skillet. Drain off excess fat/liquid. Add taco seasoning and water. Let simmer for 10 minutes. Add cooked corn, black beans and kidney beans. Cook a few minutes on the stovetop (just warming the beans and corn).

3.   Evenly fill 8 baking dishes with the meat and bean mixture. Shred 4 oz. of cheese and evenly sprinkle on top of meat mixture in the 8 dishes.

4.   Using 4 of the biscuits (my can came with 8), cut into small pieces, I did about 12-16 per biscuit. Evenly divide biscuit pieces over the cheese.

5.   Put all baking dishes on a large cookie sheet and bake for 14-16 minutes or until biscuit pieces are golden brown. 

Yields 8 servings – WWP+ 7 per serving.

(Pictured above with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, and 2 T of fat free French dressing)

Recipe from: Yum to the Tum original!