Ham and Cheese Macaroni Bake with Peas

1 pound uncooked medium elbow macaroni
1 1/2 cups chopped lean ham 
1 1/2 cups frozen peas
Cooking spray
1/2 cup finely chopped onion 
3 cups 2% reduced-fat milk 
1 cup (4 ounces) shredded reduced-fat extrasharp cheddar cheese 
1 cup (4 ounces) shredded Swiss cheese 
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon ground red pepper
2 (1-ounce) slices white bread 
2 tablespoons butter, melted 

Preheat oven to 400°. Cook pasta in boiling water 6 minutes. Drain and rinse with cold water; drain. Combine pasta, ham, and peas in a large bowl.
Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add onion to pan; cook 4 minutes, stirring frequently. Add milk; bring to simmer. Remove from heat; stir in cheeses, salt, and peppers. Pour cheese mixture over pasta mixture; stir to coat. Spoon pasta mixture into a 13 x 9–inch baking dish coated with cooking spray.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and butter in a bowl. Arrange breadcrumb mixture evenly over pasta mixture. Bake at 400° for 20 minutes or until lightly browned. 
Serves 8.

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained
2 tbsp olive oil
2 tbsp Cajun seasoning  
1 tbsp breadcrumbs
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks 

Preheat oven to 350 degrees. Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.  This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out.  
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.
Place the chicken seam-side up onto a tin foil-lined baking sheet.  Bake for 35 to 40 minutes, or until chicken is cooked through.
Remove the toothpicks before serving.  Count to make sure you have removed every last toothpick.  Serve whole or slice into medallions.
Serves 4.

Cheesy Potato Fries

Fries:

4-6 Potatoes

1/4 cup olive oil

Sea Salt, Fresh ground pepper, your favorite seasoning salt

Sour Cream/Ranch Sauce:

1 cup sour cream

1/2 cup ranch dressing 

1/4 cup milk

Toppings:

1 cup (or as much as you like) Shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup real bacon bits

1/4 cup green onions

Cut potatoes into steak french fries size. Place on foiled baking sheet. 

Drizzle with olive oil and lightly toss with tongs. Sprinkle salts and pepper over the potatoes. Bake 400 for 40 minutes or until fork tender.

In seperate bowl mix: sour cream, Ranch dressing and milk.

Wisk Together on a separate platter smooth out 3/4 of the sour cream sauce. Place hot potatoes on sour cream sauce. Drizzle remaining sour cream sauce on potatoes. Sprinkle toppings. 

Place under broiler for a few seconds to re-melt cheese.

Artichoke Bread

1 (14 ounce) can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 loaf Italian bread, sliced in half lengthwise

Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
Hollow 1/2 an inch out of the center of both halves of the bread.
Spread the mixture into the hole in the bread slices and top with the reserved cheese.
Bake in a preheated 350F oven covered in foil for 20 minutes.
Remove the foil and continue to bake until the cheese is melted and golden brown.
Serves 4-8.

Key Lime Coconut Bars

Crust:

1 1/2 c. graham cracker crumbs (I just buy a container of crumbs so I don't have to bash crackers)

2 T. sugar

1/2 c. sweetened, flaked coconut

1/3 c. melted butter, melted

Filling:

3 cans sweetened, condensed milk

1/2 c. sour cream

3/4 c. key lime juice

1 Tbsp. grated lime zest

Topping:

Whipped cream and toasted coconut for garnish

Preheat oven to 350 degrees.  Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later.  Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes.  Remove and cool slightly.

While crust is cooling, make the filling. In a bowl, add the remaining ingredients: sweetened, condenced milk, sour cream, lime juice, and lime zest.  Whisk to combine until smooth and creamy.  Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all. Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut. (to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it's lightly golden brown).

Easy Cheesy Bacon Biscuit Pull-Aparts

2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick
1 cup Smithfield cooked, crumbled bacon
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter.
Unroll biscuits from can and place into bottom of skillet. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

Serves 8.

Buffalo Chicken Enchiladas

1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce
1/3 cup buffalo wing sauce 
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese
1/4 cup fresh cilantro, coarsely chopped

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.
In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce. Set aside.
In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.
Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.
Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!
Store any remaining sauce in the fridge for 1-2 weeks, and use if reheating leftover enchiladas.
Serves 4.

Ground Beef and Twice-Baked Potato Pie

1  lb lean (at least 80%) ground beef
1/4  cup chopped onion
1/4  cup Progresso® plain bread crumbs
1/2  teaspoon dried sage leaves
1/2  teaspoon salt
1  egg
1  package (1 lb 8 oz) refrigerated garlic mashed potatoes
1  cup shredded Cheddar cheese (4 oz)
1/4  cup chopped fresh tomato, if desired
2  slices precooked bacon, chopped, if desired
2  medium green onions, chopped (2 tablespoons), if desired

Heat oven to 350°F. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
Bake uncovered about 50 minutes or until meat thermometer inserted in center of beef mixture reads 160°F. Sprinkle with tomato, bacon and green onions. 
Serves 4.

Stacked Roasted Vegetable Enchiladas

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese
sour cream and thinly sliced scallions for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5.

Irish Car Bomb Brownies

For the Brownies:
1 cup flour
3/4 cup unsweetened cocoa powder
1/2 tsp. salt
8 Tb. butter, melted (1 stick)
12 oz. chopped chocolate
1 cup sugar
4 eggs
10 oz. Guinness Beer
For the Bailey Irish Cream Swirl:
8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup Baileys Irish Cream
For the Whiskey Ganache:
16 oz. chopped chocolate
3/4 cup heavy cream
2-3 tsp. Irish Whiskey 

Preheat the oven to 375 degrees F. Line a 9X13 inch baking dish with foil, fitting it around the sides.
Cream the cream cheese and 1/3 cup sugar together until completely smooth. Add 1 egg and 1/4 cup Baileys Irish Cream and beat until smooth. Set aside.
Mix the flour, cocoa powder and salt in a small bowl. Then melt the butter and 12 oz of chocolate together in the microwave, in 30 second increments. Stirring each time.
Beat 1 cup of sugar and 4 eggs together until light and fluffy. Then slowly add the melted chocolate to the egg mixture while the mixer is running.
Slowly add the flour mixture. Scrape the bowl and mix in the beer.
Pour half of the brownie batter into the prepared pan. Top with the Bailey Cream Cheese mixture, then add the rest of the brownies batter. Use a spatula to swirl the two mixtures together.
Bake for 30-40 minutes, until a tooth pick inserted into the middle comes out clean.
Allow the brownies to cool completely in the pan.
Then Pour the heavy cream, Irish Whiskey, and 1 lb. of chopped chocolate in a bowl. Microwave for 1 minutes, the stir until smooth. Microwave another 30 seconds if needed.
Pour over the top of the brownies and smooth with a spatula.
Place in the fridge for the ganache to set.
Using the foil edges, carefully lift the brownies out of the pan. Cut and serve.

Cheesy mexican rice

1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don't burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  
Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  
Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.
Serves 4. 

Burger 'n Fries Pot Pie

1 1/2  lb lean (at least 80%) ground beef
1  large onion, chopped (about 1 cup)
2  tablespoons all-purpose flour
1  can (14.5 oz) diced tomatoes, undrained
1  cup shredded Cheddar cheese (4 oz)
2  cups frozen crispy French-fried potatoes (from 20-oz bag) 

Heat oven to 450°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well. Sprinkle flour over beef mixture. Cook 1 minute, stirring constantly. Stir in tomatoes; heat to boiling. Remove from heat.
In ungreased 1 1/2-quart casserole, spread beef mixture. Sprinkle with cheese. Arrange frozen potatoes evenly in single layer on top.
Bake uncovered about 20 minutes or until potatoes are golden brown. Let stand 5 minutes before serving.
Serves 6.

Avocado Chicken Parmigiana

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag, using a rolling pin or meat mallet pound until 0.5cm thick.
Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 
Coat 1 piece of chicken breast in flour, dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
Serve with either garden salad or use it as a main topping on cooked pasta. 
Serves 4.

Chicken Tamale Pie

⅓ cup fat free milk
¼ cup egg substitute
1½ tablespoon taco seasoning, divided
¼ teaspoon ground red pepper
1 (14¾ ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix 
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
2 cups shredded cooked chicken breast
¾ cup shredded white cheese
cilantro and crumbled Cotija cheese for topping
 
Preheat oven to 400°.
Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Mexican Lasagna

6 large tortillas
1 lb ground beef
1 packet taco seasoning
1/3 medium onion, diced
1 can enchilada sauce
1 can refried beans
1 1/2 cup cheddar or mexican blend cheese
3  small or medium tomatoes, diced
Cilantro
Black olives
Sour cream
Shredded lettuce 

Cook onions and beef in skillet, when done, drain off grease and stir in taco seasoning, set aside using 2 rectangular baking pans, layer the following. Cover bottom of pans with a thin coat of enchilada sauce.
Cut tortillas into halves, lay in baking pan with straight edges on outside edges of pan.
Use another tortilla to fill in gaps to create a solid tortilla layer. Spread a layer of refried beans on top of tortilla. Pour another layer of enchilada sauce on top of beans. Scoop in a layer of beef and onions.
Shred cheese on top of meat layer. Add in tomatoes and some chopped cilantro and sliced black olives if desired. Create another tortilla layer.
Layer beans, enchilada sauce, meat and onions, cheese, and veggies again. Create a top tortilla layer and spread a coating of enchilada sauce and cheese. Bake lasagna at 350 degrees for 30 - 45 minutes until cheese is melted and tortillas start to crisp. Serve with cold sour cream, lettuce and extra veggies.

Dulce de Leche Cheesecake Bars

For the Crust:
1 pkg graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
For the Filling:
12 ounces (about 1 cup) dulce de leche
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
For the Glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream

Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.  Cool for about 10 minutes.  Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut.

Bubble Up Pizza

2 containers refrigerated biscuit dough, 6 biscuits each
1 jar pizza sauce
2 cups shredded mozzarella cheese, divided
1 cup pepperoni (or other favorite toppings)
5 fresh basil leaves

Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9×13 baking pan. Cut the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling. Let cool 5 minutes before serving.

Cinnamon & Sugar Pull-Apart Bread

Dough

2 3/4 cup plus 2 Tbsp. all-purpose flour

1/4 cup sugar

2 1/4 tsp. active dry yeast (1 packet)

1/2 tsp. salt

4 Tbsp. butter

1/3 cup whole milk

1/4 cup water

2 eggs (at room temperature)

1 tsp. pure vanilla extract

Filling

1 cup sugar

2 tsp. cinnamon

1/4 tsp. nutmeg

4 Tbsp. butter, melted

In a large mixing bowl, mix 2 cups of flour, sugar, yeast and salt. Set aside.

In a small sauce pan, melt the butter and milk. Once the butter is completely melted take off the burner and add the water and vanilla. Let the mixture cool for 5 minutes.

Pour the milk mixture into the large bowl with the dry ingredients and mix well. Whisk together the eggs and add to the batter. Keep mixing. Add 3/4 cup of flour and mix well. The mixture will be very sticky which means it's perfect. Place the dough in a medium greased bowl. Cover with wrap and let it sit in a warm place to rise for about 30-45 minutes. Once the dough has doubled its size, knead in 2 tablespoons of flour. Cover the dough again for 5-10 minutes.

Meanwhile, start on the filling. In a medium bowl, mix together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Once the dough is ready, roll it out on a floured surface. Brush the melted butter on the dough and add the sugar mixture. Make sure everything is covered. Using a shape knife or pizza cutter, cut the dough into equal sized strips (about 2 to 2 1/2 inches wide). Then cut the strips into equal sized squares. Stack the squares on top of each other to make 3 to 4 piles and place them in a bread pan. Take any sugar that fell off squares and sprinkle over the top and around the sides of dough. Cover the dough for another 10-15 minutes to rise.

While dough is rising, preheat your oven to 350 degrees F. Place a cookie sheet under bread pan and bake for 30-35 minutes until outside of bread is golden brown.

Cheesey Mushroom Pull Apart Bread

For the mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme

For the bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds


For the mushrooms

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the bread

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Serves 4-6.

Grands!® Biscuit Taco Cups

1 1/2 lb lean (at least 80%) ground beef

1 (15-oz.) can spicy chili beans, undrained

1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix

½ cup water

1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1 cup shredded Cheddar cheese (4 oz)

½ cup shredded lettuce, if desired

½ cup chopped tomato, if desired

½ cup sour cream, if desired

½ cup Old El Paso® Salsa, if desire

Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.

Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.

Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.

Top with cheese, lettuce, tomato, sour cream and salsa.

Serves 8.