Empanadas With Chili-cheese Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe that I got out of the cookbook Desperation Dinners. Hope you love it. Quick & Easy Ingredients:
1 pound extra lean ground beef |
6 reduced-fat refrigerated biscuits, such as pillsbury grands |
1 envelope taco seasoning mix |
1/4 cup water |
1 can (14 1/2 ounces) diced tomatoes |
1 cup store bought salsa-cheese, such as pace or old el paso |
Directions:
1. Pre-heat oven to 450
2. place beef in a 12 inch nonstick skillet over high heat, cook, turning and breaking up the meat, until it is crumbled and brown.
3. meanwhile, use a rolling pin to flatten each bisuit until it measures about 4 1/2 inches accross and is 1/4 inch thick. Place flattened bisuits on and ungreased baking sheet.
4. When meat is browned, stir in the taco seasoning mix and water. Remove skillet from the heat. Place 2 tablespoons of meat in the center of each biscuit. Leave any meat you have leftover in the skillet. fold the dough over the meat to form a turnover, and press down edges with the tines of a fork to seal.
5. Bake about 8 minutes.
6. Meanwhile, add the tomatoes with their juice and the salsa-cheese sauce to the skillet with the leftover meat. cook until heated through.
7. To serve place turnovers on individual plates and top with the sauce.
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