Lunch: Beef Taco Foldovers

Mexico meets Italy in this clever recipe, with flaky biscuit dough wrapped calzone-style around traditional taco fillings.

Ingredients

1/2 lb lean (at least 80%) ground beef
1/4 cup chopped onion
1/2 cup black beans, drained (from 15-oz can)
1 can (8 oz) tomato sauce
1 tablespoon Old El Paso™ taco seasoning mix (from 1 oz package)
1 can (10.2 oz) Pillsbury™ Grands!™ flaky layers refrigerated original biscuits
1 cup shredded Cheddar cheese (4 oz)
5 tablespoons Old El Paso™ salsa
5 tablespoons sour cream
Sliced green onions, if desired
Lettuce, if desired

Instructions

Heat oven to 375 °F. In 10-inch skillet, cook beef and onion over medium-high heat until beef is brown; drain. Stir in beans, tomato sauce and seasoning mix. Simmer 3 to 5 minutes, stirring occasionally, until liquid is absorbed.
Separate dough into 5 biscuits. Press or roll each to form 5-inch round. Spoon 1/2 cup meat mixture onto center of each flattened biscuit. Sprinkle cheese evenly onto biscuits. Fold half of biscuit over filling; press edges with fork to seal. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown. Top with salsa, sour cream and green onions. Garnish with lettuce.

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