Ingredients

The following ingredients have 8 Servings
  • 1 lb ground meat (beef, pork, turkey or chicken) (I used pork)
  • 1 packet (1oz) taco seasoning (I used the cheesy version)
  • 1 (16 oz) jar salsa (I used medium heat)
  • 4 oz cream cheese, cut into cubes
  • 2 cups shredded Mexican Cheese blend
  • 4 cups water
  • 4 tablespoons baking soda
  • 1 can biscuits (8 big biscuits)
  • Egg wash for brushing biscuits (see note)
  • Garlic salt for sprinkling
  • Chive and jalapeno pepper, sliced, to garnish (optional)

Instruction

  • Preheat the oven to 350º F.
  • Heat a large ovenproof skillet over medium heat, brown the meat, breaking it into small pieces with a spatula as you cook, until no longer pink and cooked, about 5 to 8 minutes. Add the taco seasoning; mix to combine. Add the salsa. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the cream cheese and shredded cheese; cook until just melted. Remove from the heat. Arrange the dip mixture in the middle of the skillet to make room to place the pretzel-biscuits. 
  • In a medium saucepan, bring 4 cups water and baking soda to a boil. Reduce to a simmer.
  • Open the biscuits can. Cut each biscuit in half and roll into a ball. Slice an X across the top.
  • Drop biscuits balls, 6 at a time, into boiling water. Cook 60 seconds or until dough looks slightly puffy and dimpled. Using slotted spoon, remove balls from water; let the excess of water to drain and transfer to the skillet with the dip mixture, forming a ring along the inside edge.
  • Brush dough with egg wash; slightly sprinkle with garlic salt.
  • Bake until the biscuits are golden brown and dip is warmed through and bubbly, about 20 – 25 minutes.
  • Garnish with the chives and sliced jalapenos, if desired, and serve hot.