Empanadas With Chili Cheese Sauce

Description

Also from the desperations dinner's cookbook. Very easy and very tasty. We use tostada chips to scoop up the sauce! Yummy!

Ingredients

• Extra Lean Ground Beef
• Refrigerated Biscuits
• Taco Seasoning
• Water
• Diced Tomatoes
• Queso Sauce

Instructions

1. Heat oven to 450
2. Place the beef in a 12 inch nonstick skillet over high heat
3. Cook, turning and breaking up the meat, until it is crumbled and browned
4. Meanwhile, use a rolling pin or straight-sided glass to flatten each biscuit until it measures about 4 inches across and is about thick
5. If biscuits stick, use a bit of flour
6. Place the flattened biscuits on an ungreased baking sheet
7. When the meat is browned, stir in the taco seasoning mix and water
8. Remove from heat
9. Place 2 tbsp of meat in the center of each bisquit
10. Leave the meat you have left over in the skillet
11. Fold dough over the meat to form a turnover, stretching as necessary, then press down on the edges with the tines of a fork to seal
12. Bake the turnovers until golden brown, about 8 minutes
13. Meanwhile, add the tomatoes with their juice and the salsa-cheese sauce to the skillet with the leftover meat and place over low heat, stirring well
14. Cook until heated through, continuing to simmer until the turnovers are done, stirring from time to time
15. To serve, place the turnovers on individual serving plates and top with about 1 / 3 cup of the chili-cheese sauce