CINCO DE MAYO PARTY RECIPES DAY 2

MEXICN SLOPPY JOSES
INGREDIENTS
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)0A
1 cup Old El Paso® Thick ‘n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal



DIRECTIONS
1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.
2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
3. Bake 10 to 15 minutes or until deep golden brown.








TACO PIZZA
INGREDIENTS
1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1/4 cup water
1 can (4 oz) Old El Paso® chopped green chiles, drained
1/4 cup sliced ripe olives, drained
2 cups shredded Mexican cheese blend (8 oz)
1 1/2 cups shredded lettuce
1 cup seeded chopped tomato (1 large)
Crushed corn chips, if desired
Old El Paso® salsa, if desired



DIRECTIONS
1. Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2. In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3. Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.




MEXICAN STUFFED BISCUIT TOSTADAS
INGREDIENTS
2 large bell peppers (any color)
4 cups water
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 Eggland's Best egg, slightly beaten
1 cup shredded Mexican cheese blend or Monterey Jack cheese (4 oz)
1/2 cup sour cream, if desired



DIRECTIONS
1. Heat oven to 350°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray.
2. Cut each bell pepper lengthwise into quarters, making 8 pieces; remove stems, seeds and membranes. In 2-quart saucepan, heat 4 cups water to boiling. Add bell pepper pieces; cook 5 minutes. Drain well on paper towels; set aside.
3. Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and salsa until well blended; set aside.
4. Separate dough into 8 biscuits. Place biscuits 2 inches apart on cookie sheet; brush with egg.
5. Press 1 pepper piece, skin side down, on each biscuit. Spoon heaping 1/4 cup beef mixture into each pepper, spreading to cover pepper evenly. Sprinkle each with 2 tablespoons cheese.
6. Bake 18 to 22 minutes or until cheese is melted and edges of biscuits are golden brown. Cool 5 minutes. Top each with 1 tablespoon sour cream.











CHICKEN AND BLACK BEAN TOSTIZZAS
INGREDIENTS
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup diced cooked chicken
1 cup Progresso® black beans, drained (from 15- or 19-oz can)
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
2 green onions, chopped
1/2 cup bell pepper strips (1 inch long)
1 1/2 cups shredded Cheddar cheese (6 oz)



DIRECTIONS
1. Heat oven to 350°F. Separate dough into 8 biscuits. On ungreased cookie sheets, press or roll each biscuit to form 5 1/2-inch round.
2. In medium bowl, mix chicken, beans, salsa and taco seasoning mix. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with onions, bell pepper and cheese.
3. Bake 20 to 24 minutes or until biscuits are golden brown and cheese is melted, rever sing position of cookie sheets halfway through baking time. If desired, garnish with sour cream and guacamole.








CRESCENT BEEF BURRITOS
INGREDIENTS
1/2 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup water
1/2 cup Old El Paso® refried beans (from 16-oz can)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 cup Old El Paso® Thick 'n Chunky salsa
4 slices (3/4 oz each) American cheese, cut diagonally in half
1 cup sour cream
1/4cup sliced ripe olives



DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
3. If using crescent rolls: Unroll dough; separate dough into 8 rectangle. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
4. Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam s ide down on cookie sheet.
5. Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.