Skillet Queso Dip with Taco Biscuit Bombs

Ingredients

• 1 lb lean (at least 80%) ground beef
• 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 2/3 cup water
• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
• 8 sticks (1 oz each) Pepper Jack cheese sticks, unwrapped
• 1 tablespoon butter, melted
• 16 oz Kraft™ Velveeta™ original prepared cheese product, cut into 1/2-inch cubes
• 1 cup (any variety) Old El Paso™ Thick 'n Chunky salsa

Diced avocadoes, sliced jalapeño chiles, green onions, sour cream, additional salsa, if desired

1. Heat oven to 350°F. In 12-inch ovenproof skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain. In small bowl, place 1/2 teaspoon of the taco seasoning mix; set aside. Add remaining seasoning mix and water to skillet. Heat to boiling. Reduce heat; simmer uncovered 3 to 5 minutes, stirring frequently, until mixture has thickened and liquid has reduced. Pour into medium bowl. Carefully wipe out skillet. Spray with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 rounds. Cut each cheese stick into 4 equal pieces. Place 2 pieces of cheese on center of each biscuit round. Fold edges up and over cheese; pinch firmly to seal; roll into a ball. Place around edge of skillet with pinched end facing down.
3. Pour beef mixture into center of skillet. To small bowl with 1/2 teaspoon seasoning mix, add melted butter; blend. Brush biscuits with butter mixture. Bake 23 to 27 minutes or until biscuits are cooked through and deep golden brown on top.
4. In large microwavable bowl, microwave Velveeta™ cheese and 1 cup salsa uncovered on High 3 to 4 minutes, stirring every 60 seconds, until smooth. Pour over beef mixture in skillet. Bake 5 minutes. Let stand 5 minutes. Serve with remaining ingredients as toppings.

Link to recipe