TACO FOLDOVERS
Ingredients
• 1 pound ground beef
• Pace® Chunky Salsa
• 1 (1.25 ounce) package Pace® Dry Taco Seasoning Mix
• water
• 2 sheets Pepperidge Farm® Puff Pastry
• 1 cup shredded Cheddar cheese
• 1 egg
• 1 tablespoon water
Directions
1. Cook the beef in a 10-inch skillet over medium-high heat until it’s well browned, stirring frequently to break up the meat. Add 1 cup of the salsa, taco seasoning and water according to the package directions. Cool completely.
2. Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or spray with vegetable cooking spray. Stir the egg and water with a fork in a small bowl.
3. Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet. Place about 1/3 cup of the meat mixture onto half of each square. Top each with 2 tablespoons of the cheese. Brush the edges of the pastry with water. Fold plain pastry half over meat mixture and press the edges with a fork to seal. Place the rectangles on the prepared baking sheets. Brush with the egg mixture.
4. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.
Yours looked better then mine…lol! But they are super tastey…thanks for sharing Em
Comment by Kristin Bazaar — August 11, 2010 @ 5:17 pm
We make a similar recipe, except we season the ground beef with Chi Chi’s taco seasoning (the kind thats just onions, and spices..nothing red). Wrap meat in rolled out crecent roll…cheese in side too. My kids LOVE it. They call it taco rolls. I’ll have to try this one too.
Comment by shannon — August 14, 2010 @ 9:53 am