Sunday, May 4, 2008


1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, with red and green peppers, well drained
1 cup Old El Paso® refried beans
1 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Mexican cheese blend (8 oz)
1/2 teaspoon ground cumin
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can Pillsbury® Grands!® refrigerated buttermilk biscuits

1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine all ingredients except biscuits; mix well.
2. Separate dough into 8 biscuits. Press or roll each biscuit to form 5 1/2-inch round. Spoon 1/4 cup bean mixture onto center of each round. Fold dough over filling; press edges firmly with fork to seal. Place on sprayed cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 2 minutes before serving. If desired, garnish with sour cream.

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