INGREDIENTS:

  • 1 recipe Mexican-Style Beef Sausage
  • 2 cans (7-1/2 ounces each) refrigerated buttermilk flavored biscuits
  • 1-1/2 cups reduced-fat shredded Cheddar cheese
  • 1/2 cup chopped green onion
  • 1/4 cup olive oil
  • 1/2 cup Mexican crema or dairy sour cream
Powered by Chicory

COOKING:

    1. Prepare Mexican-Style Beef Sausage. Set aside.
      Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  1. Preheat oven to 350°F.
    Open biscuit cans; cut each biscuit into quarters. Place biscuits into large bowl. Add sausage mixture, cheese, onion and oil; gently toss until well combined.
  2. Generously coat Bundt pan with cooking spray. Place sausage and biscuit mixture in prepared pan. Bake in 350°F oven 30 to 35 minutes until top is golden brown and biscuits are set. Remove from oven; immediately invert onto serving plate. Let rest for 10 minutes. Drizzle with crema, as desired.

 

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

263 CALORIES

13% * 5.6g SAT FAT

30% DV ** 15g PROTEIN

30% DV 2.1 mg IRON

10% DV 2.8 mg ZINC

25% DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 263 Calories; 138.6 Calories from fat; 15.4g Total Fat (5.6 g Saturated Fat; 0.4 g Trans Fat; 0.8 g Polyunsaturated Fat; 5.5 g Monounsaturated Fat;) 41 mg Cholesterol; 616 mg Sodium; 17 g Total Carbohydrate; 0.5 g Dietary Fiber; 15 g Protein; 2.1 mg Iron; 177 mg Potassium; 2.2 mg NE Niacin; 0.2 mg Vitamin B6; 1.2 mcg Vitamin B12; 2.8 mg Zinc; 9.6 mcg Selenium; 35.6 mg Choline.

This recipe is an excellent source of Protein, Vitamin B12, and Zinc; and a good source of Iron, Niacin, Vitamin B6, and Selenium.

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com“