2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1
cup thick & chunky salsa
1
cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
1
egg, beaten
1
tablespoon cornmeal
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Steps
1
Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.
2
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
3
Bake 10 to 15 minutes or until deep golden brown.
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Be careful when you seal the edges of these baked sandwiches. Make sure no filling is at the pastry edges, so you get a tight seal, and none of your tasty filling leaks out!
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