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- 1 1/4 pounds lean ground beef
- 1 15 ounce can tomato sauce
- 2 teaspoons chili powder
- 2 teaspoons dried oregano, crushed
- 1 teaspoon garlic powder
- 1 tablespoon snipped fresh cilantro
- 2 10 - 12 ounce package (20 total) refrigerated buttermilk biscuits
- Milk
- 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.
- 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.
- 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.
- Servings Per Recipe 40,
- cal. (kcal) 60,
- Fat, total (g) 2,
- chol. (mg) 9,
- sat. fat (g) 1,
- carb. (g) 7,
- Monosaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 4,
- vit. 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 (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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