Beef Taco Foldovers:
| 1/2 | lb lean (at least 80%) ground beef |
| 1/4 | cup chopped onion |
| 1/2 | cup black beans, drained (from 15-oz can) |
| 1 | can (8 oz) tomato sauce |
| 1 | tablespoon Old El Paso® taco seasoning mix (from 1 oz package) |
| 1 | can (10.2 oz) Pillsbury® Grands!® flaky layers refrigerated original biscuits |
| 1 | cup shredded Cheddar cheese (4 oz) |
| 5 | tablespoons Old El Paso® salsa |
| 5 | tablespoons sour cream |
| Sliced green onions, if desired | |
| Lettuce, if desired |
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- 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.
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