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Mexican Unsloppy Joes

Mexican Unsloppy Joes
  • Prep 25 min
  • Total 40 min
  • Ingredients 7
  • Servings 8
Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.
Updated March 14, 2014

Ingredients

  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1/2 lb lean (at least 80%) ground beef
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1 cup Old El Paso™ Thick ‘n Chunky salsa
  • 1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
  • 1 egg, beaten
  • 1 tablespoon cornmeal

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.

  • 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!

Nutrition Facts

Serving Size: 1 Sandwich
Calories
310
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
1060mg
44%
Potassium
75mg
2%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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