Ingredients
1
lb ground beef (at least 80% lean)
1
package (1 oz) Old El Paso™ Original Taco Seasoning Mix
2/3
cup water
1
can (10 oz) Old El Paso™ Red Enchilada Sauce
1
can (15 oz) Progresso™ Black Beans, drained, rinsed
1/2
cup thinly sliced green onions
2
cups shredded Mexican cheese blend (8 oz)
4
tablespoons butter, melted
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
Preparation
Spray 5- to 6-quart oval slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 8 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Remove from heat.
Stir in enchilada sauce, beans and green onions. Stir in 1 cup of the cheese. Spread mixture evenly in bottom of slow cooker.
In medium bowl, place melted butter. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; add to butter in bowl, and toss to coat. Place in even layer over beef mixture in slow cooker.
Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on High heat setting 1 1/2 to 2 1/2 hours. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
Top mixture with remaining cup of cheese. Return lid to slow cooker; cook 5 to 10 minutes longer or until cheese melts.
