Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
40
-
2
-
1
-
-
-
-
-
-
-
Directions
Mexican Appetizer Cups, This recipe is from the 2010 Pillsbury Bake Off contest , This recipe is from the 2010 Pillsbury Bake Off contest
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Steps
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1
Done
|
Heat Oven to 375f Spray 30 Mini Muffin Cups With Crisco Original No-Stick Cooking Spray. in Large Bowl, Mix Spinach, Tomatoes, Cream Cheese, Sour Cream and Taco Seasoning Mix; Set Aside. |
|
2
Done
|
Place About 20 of the Tortilla Chips in Gallon-Size Resealable Food-Storage Plastic Bag; Seal Bag. Using Rolling Pin, Finely Crush to Measure 1/2 Cup. Stir Crushed Chips Into Spinach Mixture. |
|
3
Done
|
Separate 1 Can of Dough Into 10 Biscuits; Separate Each Biscuit Into 3 Layers. Place 1 Layer in Each of 30 Muffin Cups; Using Floured Fingers, Press Dough on Bottom and Up Side of Each Cup. |
|
4
Done
|
Fill Each Cup With About 1 Tablespoon Spinach Mixture. Refrigerate Remaining Spinach Mixture. Sprinkle Filling in Each Cup With About 1 Teaspoon Cheese. Bake 9 to 14 Minutes or Until Edges of Biscuits Are Golden Brown. Cool in Pan 5 Minutes; Remove from Pan to Cooling Rack. Cool 5 Minutes Longer. Repeat With Remaining Biscuits, Filling and Cheese, Cooling Pans Between Batches. |
|
5
Done
|
to Serve, Break Each of the Remaining 20 to 25 Tortilla Chips Into 3 Triangular Pieces. Insert 1 Triangle Into Each Cup. Serve Warm. |
