Southwestern
Beef Shortcakes
Paula McHargue, Kentucky
Total Preparation and Cooking Time: 25 Minutes * Makes 6 servings
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1
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package (about 1-1/2 pounds) sliced fully-cooked barbecue beef
brisket
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1
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can (11 ounces) Mexican-style corn, drained
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1
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can (2-1/4 ounces) sliced ripe olives, drained
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6
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large pre-baked biscuits (4 to 5-inch diameter), warmed
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1/2
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cup shredded Cheddar or Colby cheese
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1/3
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cup dairy sour cream
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1. Place barbecue beef in large saucepan; heat over medium
heat 6 to 8 minutes or until hot, stirring occasionally.
2. Split biscuits horizontally in half. Place biscuits, cut
sides up, on platter; spoon beef mixture evenly over biscuits. Sprinkle evenly
with cheese; top with sour cream.
Cook's Tip: Look for
fully-cooked barbecue beef brisket in either the meat case or the frozen food
section of the supermarket. If sliced barbecue beef brisket is not available,
substitute unsliced fully-cooked barbecue beef brisket and cut it into ΒΌ-inch
thick slices; or, substitute fully-cooked shredded barbecue beef brisket.
If pre-baked biscuits are not available, biscuits may be made
from large-size refrigerated biscuits.