TACO PUFFS

Taco Puffs image

I got this recipe from a friend years ago and still make these cheesy sandwiches regularly. I serve them for dinner along with a steaming bowl of soup or fresh green salad. Any leftovers taste even better the next day for lunch. A helpful hint: Plain refrigerated biscuits seal together better than buttermilk types. -Jan Schmid Hibbing Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning
2 tubes (16.3 ounces each) large refrigerated flaky biscuits
2 cups shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the taco seasoning and prepare according to package directions. Cool slightly. , Flatten half of the biscuits into 4-in. circles; place in greased 15x10x1-in. baking pans. Spoon 1/4 cup meat mixture onto each; sprinkle with 1/4 cup shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at 400° for 15 minutes or until golden brown. Freeze option: Freeze cooled pastries in a resealable plastic freezer bag. To use, microwave pastry on high on a microwave-safe plate until heated through.

Nutrition Facts : Calories 646 calories, Fat 34g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1775mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein.