- In a large bowl, dissolve yeast in warm water.
- Add the cornmeal, sugar, butter, salt, and 1-1/2 cups flour. Beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, cook beef over medium heat in a large skillet until no longer pink; drain.
- Stir in the beans, water, and taco seasoning. Simmer, uncovered, for 20 minutes; set aside.
- Punch the dough down; divide in half. Roll each portion into a 12-in. x 7-in. rectangle.
- Spread half of the meat mixture down the center of each rectangle; top with cheese.
- Make cuts 1-1/2 in. apart on long sides of dough to within 1/2 in. of filling.
- Starting at one end, fold alternating strips at an angle across the filling. Seal ends.
- Place on greased baking sheets.
- Bake at 375° for 20-25 minutes or until golden brown.
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes
Kcal: 640 kcal | Servings: 6 servings
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