What You'll Need
2 cups warmed slow-cooked shredded beef (made with Campbell's® Shredded Beef Taco Slow Cooker Sauce )*
1 package (16 ounces) refrigerated jumbo biscuit dough (8 biscuits)
1 cup shredded Cheddar cheese or Mexican cheese blend (about 4 ounces)
1/2 cup Pace® Chunky Salsa
1/2 cup sour cream
Heat the oven to 375°F. Drain any excess liquid from the beef.
Press or roll the biscuit dough into 8 (6-inch) circles. Spoon 1/4 cup beef on half of each dough circle. Top each with 2 tablespoons cheese. Fold the dough up over the filling. Crimp the edges with a fork to seal. Place the filled empanadas onto a baking sheet.
Bake for 15 minutes or until the empanadas are golden brown. Serve with the salsa and sour cream for dipping.