In this recipe from the Tennessee Beef Industry Council, Mexican-style beef sausage is baked into a cheesy pull-apart bread. Perfect for breakfast or brunch.
Ingredients
- 1 pound ground beef
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon chipotle chili powder
- 2 - 7 1/2 ounce cans refrigerated buttermilk biscuits
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped green onion
- 1/4 cup olive oil
- 1/2 cup Mexican crema
Preparation
1. Combine all ingredients for beef sausage in large bowl.
2. Add mixture to large nonstick skillet over medium heat and cook 8 to 10 minutes, breaking into ½-inch crumbles and stirring occasionally. Remove from heat and set aside.
3. Preheat oven to 350F.
4. Remove biscuits from cans, cut each into quarters, and place in large bowl.
5. Add sausage mixture, cheese, onion, and oil and toss gently until well combined.
6. Generously coat a bundt pan with cooking spray and place sausage and biscuit mixture in. Bake for 30 to 35 minutes until top is golden brown and biscuits are set.
7. Invert immediately onto serving plate and let rest 10 minutes. Drizzle with crema.
