February 21, 2012

Easy Taco Melts

I like to call this recipe, "Empanadas for Dummies". These little pocket taco melts have all the great features of an empanada, without all the muss and fuss (albeit not very traditional).

Seriously, these babies were so easy and quick to put together it was almost ridiculous; and the recipe itself has very few ingredients. Perfect for those of us--ahem!--who seem to be budget & time challenged lately. Affordable, family-friendly, and supremely tasty...need I say more????

Easy Taco Melts
Adapted From: pillsbury.com via Pinterest

1 lb lean ground beef, cooked, drained
1 jar of your favorite salsa
1 can of jumbo refrigerated biscuits
1 cup shredded cheese (I used cheddar)

In 10-inch nonstick skillet, mix cooked beef and jar of salsa. Cook over medium-high heat, stirring occasionally, until hot and liquid from salsa reduces down.

Press each biscuit into 6-inch round. Spoon some meat mixture and a good pinch of cheese onto the center of each round.

Fold dough in half over filling; press to seal. Place on greased (or lined) cookie sheet.

Bake at 375°F 9 to 14 minutes or until golden brown.

Here is a photo of some of the finished ones on the baking sheet. One taco melt is a good serving size for an adult. Yum!

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