Biscuits
Taco Biscuit Bake
Makes 56, 3x3-inch servings
Ingredients
- 5 lb uncooked ground beef
- 4 oz (1 cup) chopped onions
- 54 oz (6 cups) tomato sauce
- 40 oz (8 1/2 cups) frozen corn
- 5 oz (1 cup) taco seasoning mix
- 32 oz (8 cups) shredded cheddar cheese
- 5 lb (full box) Krusteaz Professional® Buttermilk Biscuit Mix 734-0320
- 48 fl oz (6 cups) water
Method
- Place ground beef and onion in large skillet. Cook over medium heat until beef is thoroughly cooked; drain.
- Add tomato sauce, corn and taco seasoning mix. Stir until blended. Scale mixture into 2, prepared 20 x 12 x 2 1/2-inch steam table pans.
- Sprinkle 16 oz (4 cups) cheese over meat in each pan.
- Place Krusteaz Professional<b> </b>Buttermilk Biscuit Mix and water in mixer bowl.
- Using a paddle, mix on low speed 30 seconds. Scrape bowl and paddle. Continue to mix on low speed for an additional 30 seconds.
- Scale batter over cheese layer (64 oz batter each pan).
- For convection oven, bake at 300°F 28-32 minutes; for standard oven, bake at 350°F 35-40 minutes.
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