Tex Mex Biscuit Sandwiches Recipes

Steps:

• Preheat broiler. Heat beef tips with gravy according to package directions. Meanwhile, in a small skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir 4-6 minutes or until tender. Stir in salt and pepper., Place buns on a baking sheet, cut side up. Mix mayonnaise and, if desired, chili powder; spread on roll bottoms. Layer with beef tips, onion mixture and cheese. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted and buns are toasted.

Steps:

• In a large bowl, combine biscuit mix and milk until a soft dough forms. Stir in cheese and chilies. Turn onto a floured surface; knead 10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. Sprinkle with chili seasoning. Pour barbecue sauce over top. Cover and cook on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Shred meat with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each roll bottom; top with cheese. Replace tops.

Steps:

• Preheat oven to 425°F Line a large baking sheet with parchment paper or butter lightly.
• In a measuring cup or bowl, whisk together milk, vinegar and chili powder; set aside.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in 1 cup of the cheese and corn (if using). Pour in Milk mixture; stir with fork just until a soft, sticky dough forms. Drop dough by large spoonfuls onto prepared baking sheet; sprinkle tops with remaining cheese. Bake for about 15 minutes or until golden brown and firm to the touch. Transfer to rack to cool slightly. Serve warm.
• COOKING TIP: Extra biscuits can be cooled, wrapped in plastic wrap and frozen in an airtight container for up to 1 month. Warm in a 350F oven for about 15 minutes before serving.

Steps:

• Beat first 3 ingredients in medium bowl with mixer until blended.
• Add onions, peppers, cumin and 1/4 cup cilantro; mix well. Shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Roll in remaining cilantro until evenly coated.

Steps:

• Heat oven to 350°F. In medium bowl, combine roast beef, taco sauce, barbecue sauce, green onions, 1/4 cup olives and cheese set aside.Separate dough into 10 biscuits. Dip both sides of each biscuit in cornmeal. Press or roll out each to 5-inch circle. Place 5 circles on ungreased cookie sheet. Spoon about 1/4 cup of roast beef mixture onto center of each circle. Brush edges lightly with water. Place remaining 5 biscuit circles over roast beef mixture. Press edges with fork to seal. Using back of tablespoon, make indentation in center of each sandwich. Sprinkle sandwiches with remaining cornmeal.Bake at 350°F. for 14 to 22 minutes or until golden brown. Remove from oven gently repeat indentation if necessary. Fill each with heaping tablespoon of sour cream. Garnish each with 2 pimiento slices and 2 ripe olive slices.Nutrition Per Serving: Calories 380 Protein 13g Carbohydrate 35g Fat 21g Sodium 1070mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Sandwich Spread:.
• In a medium mixing bowl, mix together until well blended the mayonnaise, sour cream, sugar, cilantro, red onion, garlic and jalapeno. Add salt and pepper to taste. Chill for at least 4 hours or as long as overnight to let flavors blend.
• Building Sandwiches:.
• Very lightly toast the 8 slices of bread. Spread the sandwich spread mixture on one side of each toasted slice. On 4 slices of prepared bread layer the turkey, ham, jack cheese, Colby cheese, tomato slices, avocado slices and black olives. Top with remaining 4 slices of prepared bread.
• Using a sharp serrated bread knife, cut each sandwich on diagonal from corner to corner. Make 2nd cut on opposite corner, making 4 sandwich segments. Secure segments with toothpicks and serve.