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In a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. Flatten half of the biscuits into 4 inch circles; place in greased 15x10 inch baking pan. Spoon 1/4 cup meat mixture onto each; top with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400 degrees F for 15 minutes or until golden brown.
By Robin from Washington, IA
In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14 inch square plates. Layer with beef mixture, chilies, onions, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips.
Yield: 40-50 servings.
By Trudy from Springfield, IL
By Robin from Washington, Ia
In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended.
Mix ground beef and onion and brown. Add taco seasoning according to package directions. Add refried beans. In skillet or deep fryer, heat oil to 350 degrees F.
Preheat oven to 375 degrees F. In medium skillet, cook and stir beef over medium high heat until browned. Remove from heat; pour off drippings. Stir in seasoning mix, cheese and water; set aside.