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- user reviews (6)
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1 1/4pounds lean ground beef -
1
15 ounce can tomato sauce
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2
teaspoons chili powder
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2
teaspoons dried oregano, crushed
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1
teaspoon garlic powder
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1
tablespoon snipped fresh cilantro
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2
10 - 12 ounce package (20 total) refrigerated buttermilk biscuits
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Milk
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Salsa (optional)
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.
- Make Ahead Tip 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.
- Tip To Tote:Cover hot turnovers tightly. Transport in an insulated carrier.
- Tip If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.
- Servings Per Recipe 40,
- Calories 60,
- Protein (gm) 4,
- Carbohydrate (gm) 7,
- Fat, total (gm) 2,
- Cholesterol (mg) 9,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 1,
- Vitamin A (IU) 49,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 175,
- Potassium (mg) 75,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Has anyone made empanadas using sweetened, mashed pinto beans? My deceased mother-in-law made them many times years ago.
12/27/2010 11:27:12 AM Report AbuseI made these last Halloween for our party. My daughter loved them so much that she begs me to make them whenever we have company over. This is definately a hit at our house. In fact it is on the menu for our Halloween party this year as well.
10/22/2010 11:51:04 AM Report AbuseIf you use crescent rolls instead of biscuits it works alot better for a flakier outer crust
1/25/2010 04:53:47 PM Report AbuseI say, don't know it til you've tried it. Giving this recipe a low rating without even making it first is not fair to the recipe and others that may find it to be perfect for their tastes.
1/25/2010 02:56:09 PM Report AbuseWhile I've not tried this recipe, something tells me that the ingredients weren't weren't up to par for the Mexican flavor. Try using cumin instead of oregano and use a taco seasoning rather than chile powder. When I make these from scratch, I blend cilantro, tomato sauce, cumin and garlic which I then add to the cooked meat. In some carribean cultures, it is customary to add chopped olives as well. My daughter doesn't like the olives, I do.
12/29/2009 10:21:57 PM Report Abuse