Instructions

• First, brown your lean ground beef in a skillet over medium heat. Once browned, drain out any extra fat cause you want it lean and tasty.
• Add your taco seasoning and salsa into the beef, stir it up and let it cook just a couple minutes so the flavors get happy together.
• Lightly grease a 9x13 inch baking dish with butter or oil. This stops sticking and helps the biscuits bake up nice.
• Cut each biscuit into quarters then spread evenly in the bottom of your greased dish - this is your biscuit base, gotta get it even.
• Pour that seasoned beef mixture out over the biscuit pieces, then pour the Mild Red Enchilada Sauce evenly on top. This is where that broth depth really shines.
• Sprinkle those 2 cups of cheddar cheese and the thinly sliced green onions over everything. Now pop it into a preheated 350°F oven and bake uncovered for 25-30 minutes until biscuits are cooked through and your cheese is all bubbly and melted.
• When it’s done, take it out and let it cool for about 5 minutes.
• Then serve with your favorite taco toppings like lettuce, tomato, salsa, and sour cream on top.
• Use pre-shredded cheddar cheese but give it a little fluff with your fingers before adding so it melts real good.
• Buy canned biscuits that are easy to quarter and spread quickly. This saves you from makin' dough.
• Pick up a salsa that's already seasoned well to avoid mixing in extra spices mid-cook.