Taco Biscuit Empanadas

Adapted from Pillsbury

What you'll need:

1 package Pillsbury Grands Flaky Rolls, reduced fat
10 oz. raw ground beef, 93%/7% (8 oz. cooked)
1 packet taco seasoning
80 g. fat free shredded cheddar (this is about 2/3 cup, try Kraft)
fat free sour cream and salsa
a few pinches of flour
cooking spray

• Preheat your oven to 350 degrees.  Cook beef with taco seasoning as package directs.

• Using a rolling pin and a few sprinkles of flour, roll out each biscuit into a thin round about 1/8" thick and place on a baking sheet that's been sprayed with cooking spray.

• Place a heaping tablespoon (1 oz) of taco meat onto each biscuit and then sprinkle with about 2 teaspoons of cheese.  Using a little bit of water on the edges, seal each biscuit into a pocket and then crimp the edges with a fork. 

• Bake for 15-17 minutes until golden and crisp.  Serve each with a tablespoon of fat free sour cream and a tablespoon of salsa.  Serves 8.

  * 6 Points Plus per serving ( This makes a nice dinner with a light salad.  If you decide to have two then it's 13 points!)