1 can (14.5 oz) diced tomatoes with green chiles, undrained
4 1/2 cups Original Bisquick® mix
1 cup boiling water
1 cup shredded Mexican cheese blend (4 oz)
3/4 cup sour cream
3/4 cup Old El Paso® Thick ‘n Chunky salsa
Fresh cilantro sprigs, if desired
Instructions
Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes, stirring occasionally.
Meanwhile, in large bowl, stir Bisquick mix and boiling water with fork until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls, about 1/2 cup each. Roll or pat each ball into 7-inch round.
Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.
Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.
Originally Submitted
3/22/2014
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