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Tex-Mex Biscuit Sandwich

Sandwich Recipes from AlansKitchen.comMakes 5 servings


  • 2-1/2  ounces deli cooked roast beef, chopped
  •    1/2  cup taco sauce
  •    1/4  cup barbecue sauce
  •    1/4  cup sliced green onions
  •    1/4  cup sliced ripe olives, drained
  •    1/2  cup Cheddar cheese, shredded
  •       1  can (12-ounces) can refrigerated biscuits
  •       2  Tablespoons cornmeal
  •    1/2  cup sour cream
  •     10  pimiento slices
  •     10  ripe olive slices


Preheat oven to 350 F.

  1. In medium bowl, add roast beef, taco sauce, barbecue sauce, onions, 1/4-cup olives and cheese.  Mix well and set aside.  Separate dough into 10 biscuits.   Dip both sides of each biscuit in cornmeal. 

  2. Press or roll each biscuit to form 5-inch round.  Place 5 rounds on ungreased cookie sheet.  Spoon about 1/4 cup of roast beef mixture onto center of each round.  Brush edges lightly with water.  Place remaining 5 biscuit rounds over roast beef mixture.  Press edges with fork to seal. 

  3. With back of tablespoon, make indentation in center of each sandwich and sprinkle with remaining cornmeal.  Bake for 14 to 22 minutes or until golden brown. Remove from oven.  Fill each with 1 heaping tablespoon sour cream.  Garnish each with 2 pimiento slices and 2 olive slices.

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