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1
Preheat oven to 425 degrees (need to check biscuit can for temp).
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2
Shuck ears of corn, wash and pat dry.
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3
Lay out a piece of Reynolds Wrap Foil large enough to completely wrap up and cover the corn.
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4
Salt and white pepper to taste.
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5
Place a Tbs of butter on each ear.
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6
Wrap tightly and place in oven and roast for @ 425 degrees 30 minutes.
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7
Line a 9 X 9 glass pan with Reynolds Wrap.
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8
Remove ground beef from packing, break up into small pieces in the pan, then mash and separate with a fork.
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9
Season with the Complete Seasoning, salt and white pepper.
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10
Place in oven and cook till done, stirring occasionally to ensure equal browning and to prevent clumping.
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11
Cook at 425 degrees for 25 30 minutes till done.
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12
While meat is cooking spray the back of a muffin pan with canola or olive oil.
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13
Open can of biscuits and pull each individual biscuit apart in the middle to have 2 equal pieces.
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14
Press each piece between the palms of your hands to flatten and then form over upside down muffin cup.
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15
(If dough tears while placing over cups you can just mash and manipulate dough until it is pressed together.
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16
Flatten the bottoms of the biscuit cups and it will form a lip.
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17
Cook in the oven for 8-10 minutes depending on your oven.
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18
Watch carefully and remove once they are adequately browned.
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19
Allow to cool completely before handling.
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20
Remove top of red pepper, remove seeds and cut red pepper into quarters.
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21
Flatten and lay on a small piece of Reynolds wrap on top of a cookie sheet.
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22
Once meat and biscuits are done, increase the temperature to 450 degrees and put peppers in, cooking for about 8 minutes or until soft roasted.
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23
Note: If corn is still cooking, you can just move ears to bottom rack till done.
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24
Remove corn and red pepper & allow to cool.
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25
Once corn is cooled enough to handle, cut kernels off the corn and mix in with the meat.
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26
Dice up the roasted red peppers and add as well as the chopped cilantro and scallions.
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27
Squeeze juice from 1 lime over meat and mix well.
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28
If you like more spice, add Tobasco sauce to your liking.
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29
Pull individual biscuit cups off of the cooled pan and place in large glass serving dish.
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30
(I used a 9 X 13).
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31
Place cups for filling in pan.
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32
Sprinkle small amt of Monterey or pepper jack cheese into the bottom of each cup, then fill with about 2 to 3 Tbs of the ground beef mixture.
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33
Sprinkle more cheese on top.
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34
Once all of the biscuit cups are filled, place back in 425 degree oven for 5 minutes or until cheese is melted and browned to your taste.
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35
Remove from oven and they are ready for serving.
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36
If you press the cup in the middle, it forms a biscuit taco!
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37
You can make these in advance for a party or tailgating and warm up before serving.
