PCLinuxOS Recipe Corner: Beef & Spicy Sausage Foldovers

Beef & Spicy Sausage Fold-overs

INGREDIENTS:

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 chilies, 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

DIRECTIONS:

Heat oven to 400F. Grease a large cookie sheet with shortening or cooking spray.

In a 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 a large bowl, stir Bisquick mix and boiling water with a fork until dough forms. On a 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 a 7-inch round.

Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten the edge of the round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in the top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula.

Bake for 20 to 22 minutes, or until light golden brown. Serve each fold-over with 2 tablespoons each sour cream and salsa. Garnish with cilantro.

TIPS:

Make an extra batch and freeze. These fold-overs are great to reheat for lunch and make a welcome change from the typical brown bag sandwich.

Short on time? Grab some grands butter biscuits and roll 2 of them out for each fold-over instead of using the Bisquick Mix as described above.

NUTRITION:

Calories: 650         Carbs: 66g         fiber: 2g         Sodium: 2550mg         protein: 22g