Mexican Beef Melts
1 pound of lean (at least 80%) ground beef
1 package of Old El Paso Taco Seasoning Mix
2/3 cup of Water
1.5 cups of Old el Paso Thick'n Chunky salsa
1 can of Pillsbury Grands home style Refrigerate southern style or buttermilk biscuits
1 cup of shredded Monterey Jack cheese or Mexican cheese blend (about 4 oz)
1 cup of sour cream, if desired
1 - Heat oven to 375F. Lightly spray large cookie sheet with cooking spray. In 10-inch skillet, cook ground beef over medium-high heat 5 - 7 minutes, stirring frequently, until thoroughly cooked; drain.
2 - Stir in taco seasoning mix, water and 1/2 cup of the salsa. Cook 2 to 4 minutes, stirring occasionally, until mixture has thickened.
3 - Separate dough into 8 biscuits. Press or roll each into 6-inch round. Spoon about 1/4 cup of beef mixture onto centre of each round. Top each one with 1 tablespoon of cheese. Fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet.
4 - Bake 9 to 14 minutes or until golden brown. To serve, top each sandwich with 1 heaping tablespoon remaining salsa, and 1 tablespoon of remaining cheese. Serve with sour cream.
I didn't add the salsa to the meat mixture as Q doesn't like it so it was a bit different but so good.
K - Ate all of it
Q - ate 2 pieces of his. He was worried the meat would fall out!
Arnold - loved it (and ate like 4 of them!)
Me - wonderful, much like a pizza pocket.