Ingredients: |
Ingredients: 8-ounce extra-lean ground beef
2 tbsp. original taco seasoning mix (from 1-ounce package)
2 tbsp. of water
¾ c. of Cheddar Cheese cheese, cut into ½-inch cubes (about ¾ c.)
4 ounce Velveeta original cheese, cut into 1/2-inch cubes (about ¾ c.)
1 box of Refrigerated pie crusts, softened as directed on box
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Directions: |
Directions:Heat oven to 400°F.
In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain.
Reduce heat to medium-low; stir in taco seasoning mix and water. Stir about 1 minute or until mixed well.
Remove from heat; let stand 5 minutes. Stir in refried beans and cheese cubes.
On surface sprinkled lightly with flour, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each crust into 7 circles for a total of 14 circles.
Reroll remaining dough scraps to cut 2 more circles for a total of 16. Discard any remaining scraps.
Top 8 of the circles each with about 1/4 c. beef mixture, flattening mixture slightly and leaving at least 1/4 inch around edges of circles.
Moisten edges of dough with water, and top with another dough circle, stretching dough slightly to fit; press edges with fork to seal. Pierce top of each with fork to vent.
Place at least 1 inch apart on ungreased large cookie sheet. Bake 21 to 24 minutes or until golden brown. Serve warm with remaining ingredients. |
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