• Cooking Time:
  • Servings: 8
  • Preparation Time: 20


  • 1/2 lb. lean ground beef
  • 1/2 cup chopped apple
  • 1 cup Old EI Paso® Thick 'n Chunky Salsa
  • 1/2 cup chopped sweetened dried cranberries
  • 1/4 cup chopped green olives
  • 1/4 cup chopped fresh cilantro
  • 1 (l Ib. 0.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
  • Fresh cilantro leaves, if desired


  • Heat oven to 375.
  • Brown ground beef in medium skillet over medium-high heat for 8 to 10 minutes or
  • until thoroughly cooked, stirring frequently. Drain.
  • Add apple and salsa; cook and stir 4 to 5 minutes or until apple is tender.
  • Add cranberries, olives and chopped cilantro; mix well. Remove from heat.
  • Separate dough into 8 biscuits. Place 2 1/2 inches apart on large ungreased cookie sheet.
  • Press out each biscuit to form 3 1/2-inch round with 1/4-inch rim around outside edge.
  • Spoon about 1/3 cup ground beef mixture into indentation in each biscuit.
  • Bake at 375 for 17 to 21 minutes or until edges are deep golden brown.
  • Garnish with cilantro leaves.
  • Serve warm.


Categories: Appetizer  Beef  Mexican  Oven  Tex-Mex 

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