Taco Melts

I found this recipe through a newsletter I get from Pillsbury. It sounds great.

A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.
Prep Time: 40 Min
Total Time: 40 Min
Makes: 8 sandwiches
INGREDIENTS:
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired
Grands!® Taco Melts
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DIRECTIONS:
1. Heat oven to 375°F.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
NUTRITION INFORMATION:
1 Sandwich: Calories 370 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 3 1/2g); Cholesterol 50mg; Sodium 1470mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 6g); Protein 17g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Doughboy Tip:
If you're watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.