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Beef Taco Foldovers




Source of Recipe


Betty Crocker






Recipe Introduction


Mexico meets Italy in this clever recipe, with flaky biscuit dough wrapped calzone-style around traditional taco fillings.





List of Ingredients



• 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
  






Instructions



1. 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.
   
2. 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.
   
3. Bake 12 to 15 minutes or until golden brown. Top with salsa, sour cream and green onions. Garnish with lettuce.
   






Final Comments


Makes 5 sandwiches

Tip
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