A great cold weather meal .................. almost like a PASTY of Northern Michigan fame, with a Southwestern flair ................
1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 cup refrigerated hash brown potatoes
1 can (8 1/4 oz) sliced carrots, drained
1 tablespoon dried minced onion
4 1/2 cups Original Bisquick® mix
1 cup boiling water
1.Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
2.In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.
3.In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.
4.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.
5.Bake 18 to 20 minutes or until light golden brown.
