BEEF AND SPICY SAUSAGE FOLDOVERS

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Beef and Spicy Sausage Foldovers image

Make these baked foldovers a new taco night tradition. They're great reheated, too!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1/2 lb lean (at least 80%) ground beef
1/2 lb bulk spicy Italian pork sausage
1 package (1 oz) Old El Paso™ taco seasoning mix
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

Steps:

  • 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.

Nutrition Facts : Calories 650, Carbohydrate 66 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 2550 mg, Sugar 12 g, TransFat 2 1/2 g

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