Taco Empanadas


Ingredients

  • 1 pound ground beef, cooked, drained
  • 1 1/2 cups Salsa
  • 1 (16.3 ounce) can large refrigerated biscuits
  • 1/2 cup shredded Monterey Jack cheese or Mexican cheese blend

 

Directions

  1. In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
  2. 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 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

 

Submitted by David Courington ITS Department

 

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