"Mexico meets Italy in this clever recipe, with flaky biscuit dough wrapped calzone-style around traditional taco fillings, from Recipe.com"
lean ground beef
black beans, drained
( from 15-ounce can)
1 (8 ounce) cans
taco seasoning mix
1 (10 1/4 ounce) cans
biscuits, Grands Flaky Layers
shredded cheddar cheese
( 4 ounces)
green onions, sliced, if desired
lettuce, if desired
Preheat 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.
Separate dough into 5 biscuits. Press or roll each to form 5" 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.
Bake 12 to 15 minutes or until golden brown.
Top with salsa, sour cream and green onions. Garnish with lettuce.
Mexican chorizo sausage can be substituted for the ground beef. Cheese can be omitted from the recipe.