Beef Empanada

• 1 pound lean ground beef, cooked, drained

• 1 packet taco seasoning

• 1/3 cup water

• 1/2 cup Thick 'n Chunky Salsa

• 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits

• 1/2 cup shredded Mexican cheese

In 10-inch nonstick skillet, brown beef.

Drain grease and stir in taco seasoning, 1/3 cup water and 1/2 cup of the salsa. Heat to boiling then reduce heat to medium low and simmer three minutes until it has thickened. Roll 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 degrees 13 minutes or until golden brown. Serve with sour cream for dipping.