Time 50m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In 10-inch skillet, cook beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and tomatoes. Reduce heat to medium; cook 5 minutes, stirring occasionally. Meanwhile, in large bowl, stir Bisquick mix and boiling water with fork until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls, about 1/2 cup each. Roll or pat each ball into 7-inch round. Stir cheese into beef mixture. Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape. Carefully move to cookie sheet with spatula. Bake 20 to 22 minutes or until light golden brown. Serve each foldover with 2 tablespoons each sour cream and salsa. Garnish with cilantro.
Time 50m Yield 4 servings. Number Of Ingredients 9 Steps:
Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.
More about “beef and spicy sausage foldovers recipes”
Time 40m Yield 10-12 serving(s) Number Of Ingredients 13 Steps:
Mix the pork, beef and veal thoroughly in a large mixing bowl. Add the garlic, scallions, green pepper, cumin, thyme, fennel,. nutmeg and red pepper flakes and salt to taste. Mix thoroughly with your hands. Fry a small amount in a skillet until no longer pink. Taste for seasonings and adjust in the meat mixture if necessary. Divide the meat mixture in half. Roll each half into a log 7 inches long and about 2 inches in diameter. Wrap the logs separately in plastic wrap and refrigerate at least 3 hours or up to 2 days. Cut the sausage logs into 1/2 inch slices. Fry the patties in a little bit of butter until well browned on both sides. Serve with eggs, pancakes or French toast.
