Puffy Tex-Mex Pillows the Editors of Publications International, Ltd.
Makes 9 servings
|1/2||pound ground beef|
|1/2||cup diced red bell pepper|
|1/4||cup diced onion|
|1||medium tomato, diced|
|1||cup canned black beans, rinsed and drained|
|1||package (1.25 ounces) taco seasoning|
|1/2||cup frozen corn, thawed|
|1||package (17-3/4 ounces) frozen puff pastry sheets, thawed according to package directions|
|1/2||cup plus 1 tablespoon shredded Cheddar cheese|
- Cook beef, bell pepper and onion in large skillet over medium heat about 5 minutes or until beef is no longer pink, stirring to break up pieces. Drain. Add tomato, beans, corn, water and seasoning; cook 2 to 3 minutes, stirring occasionally. Transfer to medium bowl; set aside to cool slightly.
- Preheat oven to 400°F. Unfold pastry sheets on lightly floured surface. Roll each pastry sheet into 12-inch square with lightly floured rolling pin. Cut each sheet into 9 (4-inch) squares. Place about 1/4 cup meat filling in center of each pastry square; sprinkle each with 1 tablespoon cheese.
- Moisten edges of filled squares with water. Place remaining pastry squares on top of filled squares and press edges together with fork to seal. Place on ungreased baking sheet. Bake 10 to 12 minutes or until golden brown. Serve with salsa, if desired.
|Saturated Fat||9 g|
|Total Fat||28 g|
|Calories from Fat||57 %|
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