Beef Taco Foldovers

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

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Servings 5

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( 9 ) Ratings

9 Ratings

5 Stars 44%

4 Stars 22%

3 Stars 33%

2 Stars

1 Stars

Member Reviews ( 5 )

65fac646-2cd7-4cac-85a4-e21e8ead25d9

ingredients 11
Prep Time 20 min
Total Time 35 min

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

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Directions

1 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.
2 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.
3 Bake 12 to 15 minutes or until golden brown. Top with salsa, sour cream and green onions. Garnish with lettuce.

EXPERT TIPS

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Expert Tips

Mexican chorizo sausage can be substituted for the ground beef. Cheese can be omitted from the recipe.

For added convenience, look for bags of frozen chopped onions near the other frozen veggies

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 440
Calories from Fat: 220),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 10g, 10% Trans Fat 4g 4% ),
Cholesterol: 60mg; 60%;
Sodium: 1300mg; 1300%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 2g 2% Sugars 9g 9% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 4%;
Calcium: 20%;
Iron: 15%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Patty30

report Posted Sep. 13, 2012 4:50 PM

Super easy and extremely tasty. Both husband and I enjoy these thoroughly. I recommend cutting recipe in half for two. I also fold the biscuit entirely over the filling so I have a "hand held" dish especially good during football games. I normally don't tope them with salsa, etc. Great tasty dinner that I usually serve with spanish rice.

mrsbarrett

report Posted Aug. 8, 2011 7:29 PM

super yummy and easy to make! mine kept popping though, but even in the "open face" style, they were soft and delicious! i didn't have salsa or tomato sauce so i used jalapeno juice.

SarahNathan

report Posted Mar. 9, 2011 9:19 AM

Very EASY and SUPER Delicious! Kids LOVE IT!!!!

Gabby644

report Posted May. 6, 2010 3:14 PM

I love trying new things.....when I received your email with this one, I thought...someday. Cinco de Mayo was yesterday, and what better time. My hubby is a bit fussy... so had my doubts....he loved them! Said he likes them better than tacos! Now it's in my file of "to do's" again. Had a neighbor over and she wanted the recipe!!

darlarapture

report Posted Apr. 29, 2010 7:14 PM

I made this one evening, because it was a quick and interesting meal, and my husband LOVED it. He grew up in Texas and is a Mexican food freak. I was shocked, it was so easy and I was a bit concerned about how he would like the biscuit fold over. Since then I have made it for other members of our family and everyone likes it.