Quick & Easy Taco Supper Stack

“This is another recipe I got from a Pace booklet. I have not made this yet, but plan to in the near future.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 (11 1/2 ounce) can refrigerated cornbread twists dough
  • 1 lb ground beef
  • 1 (14 ounce) jar taco sauce
  • 1 cup shredded Mexican blend cheese
  • 12 sour cream (optional)

Directions

  1. Preheat oven to 375°F.
  2. Open cornbread twists, but do not unroll the dough.
  3. Separate into 8 pieces at perforations and place on baking sheet.
  4. Bake 10 minutes.
  5. Meanwhile, in 10 inch skillet over med-high heat, cook beef until browned; drain.
  6. Add taco cooking sauce to meat and heat through.
  7. Cut cornbread biscuits into halves.
  8. Spoon taco mixture over bottom half.
  9. Divide cheese and sour cream evenly over the taco mixture and top with other half of bread.
  10. Serve immediately.

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