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Taco Melts
Caraluzzi's Recipes

Taco Melts

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8


  • 1 lb. lean ground beef
  • 1 1/2 cups Old El Paso Thick ' Chunky Salsa
  • 1 16.3 oz. can Pillsbury Grand refrigerated bisquits
  • 1/2 cup shreded Monterey Jack cheese or Mexican Cheese Blend


  • In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
  • Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
  • Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa.


Recipe and photo courtesy of Pillsbury.