1 1/4 Pounds Lean Ground Beef
1/2 Cup Chopped Onion
1/4 Cup Chopped Green Chile Pepper
1 (8 Ounce) Can Tomato Sauce
2 Teaspoons Chili Powder
1/2 Teaspoon Garlic Salt
1 (10 Ounce) Can Refrigerated Buttermilk Biscuit Dough
1 1/2 Cups Shredded Monterey Jack Cheese, Divided
1/2 Cup Sour Cream
1 Egg, Lightly Beaten
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing the biscuits.
Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.
Save by using Crystal Farms Shredded Cheese and Heluva Good Sour Cream.
1/4 Cup Crumbled Blue Cheese
1/2 Cup Ranch-Style Salad Dressing
3 Large Skinless, Boneless Chicken Breast Halves - Cut Into 1 Inch Cubes
1 Tablespoon Vegetable Oil
2 Tablespoons Butter
1/4 Cup Louisiana-Style Hot Sauce
1 Tablespoon Salad Seasoning Mix
2 Heads Romaine Lettuce, Chopped
In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.
Save by using Kraft Salad Dressing and Serve with Pillsbury Grands! Biscuits.
1 Pound Ground Beef
1/2 Cup Shredded Cheddar Cheese
2 Tablespoons Prepared Horseradish
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/2 Cup Real Bacon Bits
4 Hamburger Buns
Preheat grill for high heat.
In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties.
Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
Save by using Arnold Hamburger Rolls and Serve with Good's Potato Chips.
1 Pound Skinless, Boneless Chicken Breast Halves, Cut Into Bite Size Pieces
1 Cup Lemonade
2 Tablespoons Olive Oil
1 Tablespoon Lime Juice
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Bay Leaf
1 (12 Ounce) Package Corn Tortillas
1 Head Lettuce, Shredded
2 Large Tomatoes, Chopped
1 (8 Ounce) Package Shredded Sharp Cheddar Cheese
1 (8 Ounce) Jar Salsa
1 (8 Ounce) Container Sour Cream
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own wrap, using their preferred ingredients.
Save by using Crisp Iceberg Lettuce and Serve with Old El Paso Refried Beans .
Prices Valid August 12th to August 18th
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