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“Ready, Set, Cook! Reynolds Wrap Contest Entry. A twist on the classic taco salad, using refrigerator biscuits as the shell. The finished biscuit bowl resembles a turtle shell!”
READY IN:
30mins
SERVES:
4
YIELD:
4 Taco Salads
UNITS:
US

Ingredients Nutrition

  • 1 lb ground beef
  • 14 cup diced onion
  • 1 tablespoon olive oil
  • 1 (1 1/4 ounce) package taco seasoning
  • 34 cup water
  • 2 (10 ounce) cans refrigerated biscuits (do not use "flaky" or "layer" types)
  • 1 head lettuce, shredded
  • 2 ears corn on the cob (fresh or frozen, prepared and removed from cob)
  • 1 (15 ounce) can black beans
  • 1 tomatoes, diced
  • 1 red pepper, diced
  • 1 cup monterey jack cheese, shredded
  • 1 cup sour cream (optional)
  • 1 cup salsa (optional)
  • Reynolds Wrap Foil

Directions

  1. Preheat oven to 350 degrees F.
  2. Crumple 4 sheets of Reynolds Wrap into 4 LOOSE balls, each about 4-5 inches in diameter (about the size of a softball). Place the balls onto a cookie sheet.
  3. On a separate sheet of Reynolds Wrap, place three biscuits in a circle, overlapping each biscuit slightly. With fingertips, pat biscuits into an 8-inch circle. Repeat, forming four biscuit circles.
  4. Drape each biscuit circle over one of the foil balls. Bake in oven for 8-10 minutes. Remove and cool. (Can be prepared 1-2 days ahead).
  5. Meanwhile, heat oil in pan, and sauté onions with ground beef. Brown ground beef. Drain. Return to pan and add taco seasoning, and water. Bring to boil, and simmer for 5 minutes.
  6. Invert biscuit shells onto plates.
  7. Add shredded lettuce, divide ground beef between shells. Add 1/4 cup black beans to each serving. Divide remaining ingredients among servings. Serve with salsa, if desired.

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