Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!
1 pound lean (at least 80%) ground beef, cooked, drained
1 1/2 cups Old El Paso® Thick ‘n Chunky salsa
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits
1/2 cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
How to Make It
In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
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 greased cookie sheet. 3 Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.
Use spicy salsa for an additional kick!
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