Southwestern Beef Shortcakes
Total preparation and cooking time: 25 minutes
1 package (about 2 pounds) sliced fully-cooked barbecue beef brisket
1 can (11 ounces) Mexican-style corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
6 large pre-baked biscuits (4 to 5-inch diameter), warmed
1/2 cup shredded Cheddar or Colby cheese
1/3 cup dairy sour cream
Place barbecue beef in large saucepan; heat over medium heat 6 to 8 minutes or until hot, stirring occasionally. Stir in corn and olives; heat through.
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.
Makes 6 servings.
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 fully-cooked shredded barbecue beef brisket. If pre-baked biscuits are not available, biscuits may be made from large-size refrigerated biscuits.
Nutrition information per serving: 564 calories; 32 g protein; 61 g carbohydrate; 22 g fat; 1512 mg sodium; 58 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 6.2 mg iron; 4.5 mg zinc.