2 (10 each) cans refrigerated biscuit dough
4 oz. American or Cheddar cheese, cut into 20 strips (3 x 1/4 inch)
2 tbsp. melted butter
1 tsp. taco seasoning mix
3/4 cup finely crushed corn chips

Preheat the oven to 400°F.

Grease an 11x7-inch baking pan. Separate biscuits and pat each one to a 3 1/2 inch oval shape. Place a strip of cheese on each. Wrap the dough around the cheese strip. Press all edges to seal. Place the rolls into prepared pan, making 2 rows.

Combine the butter and taco seasoning mix. Brush over top of rolls. Press the crushed corn chips onto top of rolls.

Bake at 400°F for 18 to 22 minutes until golden brown. Serve warm.

Tip: These can be reheated by wrapping them in aluminum foil and placing them in a 400°F oven for about 8 minutes. They can also be made ahead, covered and refrigerated for up to 2 hours before baking.

Makes 20 rolls.