Mini Meat Turnovers

Refrigerated biscuits replace the homemade pastry traditionally used in these Mexican meat-filled turnovers, simplifying preparation.

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Reviews (0)

3.5 by 17 people

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  • Makes: 40 servings
  • Serving Size: 1 turnover
  • Prep: 50 mins
  • Bake: 10 mins to 12 mins 350°F per batch

Mini Meat Turnovers

Directions

  1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.
  2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.
  3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

From the Test Kitchen

Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

To Tote:

Cover hot turnovers tightly. Transport in an insulated carrier.

If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.

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Nutrition Facts (Mini Meat Turnovers)

  • Per serving:
  • 60 kcal ,
  • 2 g fat
  • (1 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 9 mg chol. ,
  • 175 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 4 g pro.
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Reviews (1)

17 Ratings
358 Days Ago
2 stars, tasty enough, but the recipe proportions are off badly. I used 12 ounce packages of biscuits so mine were bigger, and cutting in half they were difficult to even roll to 4 inch size, and so thin they tore & shrunk before you could get the edges brushed with the milk. And I was making 2-1/2 batches (3 pounds meat). After a couple tubes I gave up & just rolled whole biscuits. That worked MUCH better. For the record, I did just take out one package of biscuits at a time, but they stuck badly enough I used a rolling pin cloth & did the filling/sealing on parchment to get it to lift off.

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