Mexican Beef Melts

I don't know why I really have never thought to make a mexican type of calzone. I guess I'm not much of a risk taker in the kitchen when it comes to making up new dishes. I did, however, stumble upon this recipe in a booklet that was 6 years old and thought it would be a great week night dinner. With just a few ingredients and easy directions, I was determined to make this (even if I do have an 11-week-old). They turned out great even though I was somewhat skeptical of the lack of ingredients inside of the melts; or calzones. I think I might add some peppers to the meat mixture to give it a little more kick. They are still fabulous as-is and make for a quick dinner!

Mexican Beef Melts

Adapted from: Pillsbury

Yields: 4 servings

1 lb ground beef

1 package (or 3-4 Tbsp) taco seasoning mix

1/3 cup water

1 1/2 cups chunky salsa

1 can homestyle biscuits (16.3 oz)

1 cup shredded monterey jack cheese

1 cup sour cream, optional

Heat oven to 375°F and lightly spray a cookie sheet with cooking spray (or use silicone mat). In a large skillet, brown the meat. Drain and return meat to warm skillet on medium-low heat. Add water, salsa and seasoning. Mix well to combine and continue to cook until thickened, about 4-5 minutes.

Separate dough into 8 biscuits and roll out to a 6-inch diameter circle. Spoon about 1/4 cup beef mixture into biscuit rounds on cookie sheet. Top with a tablespoon of cheese and close by folding over. Press the edges with a fork to ensure a good seal. Bake 10-14 minutes, or until golden brown. Allow to cool slightly and serve by topping with salsa and cheese. Serve with sour cream if desired.