Tacos are a great go-to dinner when life gets crazy, especially now as we get closer to Christmas. Tacos tend to be a menu staple at our house, but it is always fun the change up the ordinary to something like these beefy chalupas.
This version gets a nice and thick taco shell made from biscuit dough. Then it gets filled with a filling beef and bean mixture. For the beans, I used a can of Bush’s new chili beans. I love that they have already taken the time to give these beans some flavor. It saves me time and means less simmering.
I used the kidney bean version , but the pinto bean or red bean version would also work well in this recipe. They also have a blach and white bean version now too!
To finish the whole thing off, just top with your favorite taco toppings! Of course this was a hit with my family, especially the boys. They were asking for more. That’s always a good sign.
- 1 1/2 lb. ground beef
- 1 pkg taco seasoning
- 2 Tbsp water
- 1 (16 oz) can Bush’s kidney chili beans
- 1 (16 oz) pkg jumbo refrigerator biscuits (like Pillsbury Grands)
- Toppings: shredded cheese, shredded lettuce, salsa, and sour cream
- In a skillet, brown the ground beef until fully cooked. Drain off any excess grease.
- To the beef, add the taco seasoning, water, and chili beans. Cook for about 4 minutes and turn to warm.
- In another skillet, heat some oil in a skillet, you want about 1/4 inch of oil. Roll each biscuit out into a 5 inch circle. Cook biscuits in oil until golden on each side. Place on a paper towel lined plate to drain once cooked.
- Fill biscuits with meat mixture just like a taco and top with desired toppings. Serves 4-8.
Recipe adapted from Studio 5.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.