Mexico meets Italy in this clever recipe, with flaky biscuit dough wrapped calzone-style around traditional taco fillings.
lb lean (at least 80%) ground beef
cup chopped onion
cup black beans, drained (from 15-oz can)
can (8 oz) tomato sauce
tablespoon Old El Paso™ taco seasoning mix (from 1 oz package)
can (10.2 oz) Pillsbury™ Grands!™ flaky layers refrigerated original biscuits
cup shredded Cheddar cheese (4 oz)
tablespoons Old El Paso™ salsa
tablespoons sour cream
Sliced green onions, if desired
Lettuce, if desired
Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat until beef is brown; drain. Stir in beans, tomato sauce and seasoning mix. Simmer 3 to 5 minutes, stirring occasionally, until liquid is absorbed.
Separate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuits. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Top with salsa, sour cream and green onions. Garnish with lettuce.
Mexican chorizo sausage can be substituted for the ground beef. Cheese can be omitted from the recipe.
For added convenience, look for bags of frozen chopped onions near the other frozen veggies
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.