Easy Taco Melts

By moddie2bert

Ingredients

• 1 lb lean (at least 80%) ground beef, cooked, drained
• 1 1/2 cups Old El Paso Thick ‘n Chunky salsa
• 1 can (16.3 oz) Pillsbury Grands refrigerated biscuits
• 1/2 cup shredded Monterey Jack cheese or Mexican cheese blend

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F.
In 10-inch nonstick skillet, mix cooked beef and ½ cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. Bake for 9 to 14 minutes or until golden brown. Serve with remaining salsa.