Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
lb lean (at least 80%) ground beef
cups Old El Paso™ Thick ‘n Chunky salsa
can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
Heat oven to 375°F. Spray cookie sheet with cooking spray.
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
Separate dough into 8 biscuits. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining 1 cup salsa.
Use spicy salsa for an additional kick. Garnish with sour cream and chopped green onions, if desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.