Mexican Melts

1 pound lean ground beef

1 (1.25-ounce) package Old El Paso Taco Seasoning Mix

2/3 cup water

1 1/2 cups Old El Paso Thick "n' Chunky Salsa

1 can (1 pound 0.3-ounce) can Pillsbury Grand Refrigerated Southern Style Biscuits

4 ounces (1 cup) shredded

Monterey Jack cheese or

Mexican cheese blend

1 cup sour cream, if desired

Heat oven to 375 degrees. Lightly spray large cookie sheet with nonstick coating spray or use nonstick cookie sheet.

Brown ground beef in a large skillet over medium-high heat for 5 to 7 minutes or until thoroughly cooked, stirring frequently. Drain.

Add taco seasoning mix, water and 1/2 cup of the salsa; cook and stir 2 to 4 minutes or until mixture has thickened.

Separate dough into 8 biscuits. Press or roll each to form 6-inch round.

Spoon about 1/4 cup beef mixture onto center of each round.

Top each with 1 tablespoon of the cheese.

Bold dough over filling, press edges firmly with fork to seal. Place on
sprayed cookie sheet.

Bake at 375 degrees for 9 to 14 minutes or until golden brown.

To serve, top each sandwich with 1 heaping tablespoon remaining salsa and 1 tablespoon remaining cheese. Serve with sour cream.

Makes 8 servings.