Sunday, March 24, 2013

7 Up Rolls / Biscuits

I will never go to the trouble of making homemade (from scratch) biscuits or rolls again.  These can serve as either, and only require 4 ingredients.

4 cups Bisquick
1 cup sour cream
1 cup 7 Up
1/2 cup butter, melted

In a large mixing bowl, cut sour cream into Bisquick well.  Add 7 up and stir. 

Dump onto a floured surface, and kneed into flour a bit to make it easier to work with.  Roll dough to about 1/2 inch thickness. Melt butter and pour into bottom of 13 x 9 glass baking dish.  Cut biscuits and place in baking dish touching each other. Bake at 425 until golden brown.

Great with soups, for slider sandwiches, or can use with breakfast.  They taste like a cross between biscuits and yeast rolls. Depending on what size cookie cutter you use, this recipe makes about 20 rolls. 

Mexican Tater Tot Casserole

I was skeptical about this one, it just sounded too easy, but it is absolutely amazing!

1 1/2 lbs ground chuck
1 small onion, diced
1 clove garlic, minced
1 package taco seasoning mix
1 (16 oz) pkg frozen whole kernel corn
1 can black beans, drained
1 (4 oz) can hot green chiles
2 cups grated Fiesta blend cheese
salt and pepper to taste
1 (16 oz) bag frozen tater tots
1 large jar of your favorite salsa

Preheat oven to 375.

Brown ground chuck, onion and garlic in skillet.  Drain any excess grease off and dispose of it.  Add meat mixture to large bowl, and combine with taco seasoning, corn, black beans, green chiles, 1 cup of the grated cheese and the tater tots.  Stir well.

Prepare a 9 X 13 baking dish, sprayed with olive or canola oil spray.  Coat bottom of baking dish with a thin layer of the salsa.  Add meat mixture and pour remaining salsa over top. Bake for 30 minutes, remove from oven and sprinkle remaining cup of grated cheese on top, return to oven and bake for another 10 minutes.

I served with shredded lettuce and a dollop of sour cream on top of each serving.  Will feed 6-8.