These store-bought biscuits are packed with a spicy mixture of Mexican flavors and they look like little sombreros! Perfect for your next fiesta!

Ingredients

* 1 17.3 oz. can Pillsbury Grands! Refrigerated Buttermilk Biscuits

* Filling:
* 1 16 oz. can Old El Paso Refried Beans
* 1/3 C. chopped green bell pepper
* 1/4 C. chopped onion
* 1/4 tsp. garlic powder
* 1/4 tsp. cumin
* 1/4 tsp. chili powder
* 2 oz. 1/2 C. shredded taco-flavored cheese

* Topping:
* 1/2 C. Old El Paso Mild Thick 'n Chunky Salsa or Picante
* 2 oz. (1/2 C.) shredded taco-flavored cheese

* Garnish:
* 1/2 C. sour cream
* 1/4-1 tsp. paprika
* 1-4 Tbs. finely chopped fresh cilantro

Directions

Heat oven to 375 degrees. Separate dough into 8 biscuits; place on ungreased cookie sheet.

Bake for 11-15 minutes or until golden brown.

Meanwhile, in medium saucepan, combine all filling ingredients except cheese. Cook over medium-low heat for 7-8 minutes or until hot, stirring occasionally. Stir in 1/2 C. cheese. Remove from heat.

Remove biscuits from oven. Set oven to broil. Leaving biscuits on cookie sheet, cut 2-inch circle in top of each warm biscuit to make 3/4-inch-deep indentation. Remove circles; set aside. Spoon 1/3 C. hot filling into each indentation. Top each filled biscuit with 1 Tbs. salsa and 1 Tbs. cheese. Broil 4-6 inches from heat for 1-2 minutes or until cheese melts. Top with biscuit circles and sour cream. Sprinkle with paprika and cilantro.

Yield: 8 servings

For more Mexican recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!