1lbground meat (beef, pork, turkey or chicken) (I used pork)
1packet (1oz) taco seasoning (I used the cheesy version)
1(16 oz) jar salsa (I used medium heat)
4ozcream cheese, cut into cubes
2cupsshredded Mexican Cheese blend
1can biscuits (8 big biscuits)
Egg wash for brushing biscuits (see note)
Garlic salt for sprinkling
Chive and jalapeno pepper, sliced, to garnish (optional)
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.
If you have eggs allergy or intolerance you can use whole milk to bush the dough.