Thursday, June 23, 2011

Beef & Black Bean Tostizzas

 
I originally came across this recipe a few years ago on the Pillsbury website. The first time around I made it according to the recipe and then after adapting to our tastes, finally ended up with this version which is obviously our favorite.




Beef & Black Bean Tostizzas


1.25 - 1.5 lb ground beef
packet taco seasoning
15oz can black beans
1 cup salsa
2 cans Pillsbury Grands rolls (you can use 1 can, and then have leftover filling for tortilla dip)
shredded monterey jack or cheddar cheese




Directions:



Brown the ground beef and drain off fat. Return to pan and add taco seasoning and 2/3 cup water. Cook over medium heat until liquid is absorbed. Cool slightly. Add salsa and drained black beans, mix well.





On ungreased cookie sheets (I used foil though for easy cleanup) press out each Grands roll to an approx. 4.5 inch circle. I only have two cookie sheets, so this was my first batch.




 
Top each Grands roll with two heaping tablespoonfuls of the beef filling leaving 1/4 in. edge around. Top with shredded cheese. Bake at 350 for 18-20 minutes or until rolls are brown on the edges and cheese is melted.



Place on wire racks to cool completely while you assemble 2nd batch of tostizzas and bake. Once cool, wrap each individually in foil and place 4 at a time in a freezer bag. Don't forget to label the bag with the date!


These are soooo yummy with sour cream to dip them in. My 2 year old affectionately calls these "Taco Cookies." Enjoy!



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