Mexican Sloppy Joes
Source of Recipe
Pillsbury
Recipe Link: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=45542&WT.dcsvid=Mzg2Njk3MzI2NwS2&WT.mc_id=Newsletter_PB_042909 List of Ingredients
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 cup Old El Paso® Thick ‘n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal
Recipe
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
Bake 10 to 15 minutes or until deep golden brown.
High Altitude (3500-6500 ft): Bake 12 to 17 minutes.
1 Sandwich: Calories 310 (Calories from Fat 150); Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 55mg; Sodium 1060mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 6g); Protein 12g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 10% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet
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