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Ingredients
- 1-1/4 pound lean ground beef
- 1 15-ounce can tomato sauce
- 2 teaspooons chili powder
- 2 teaspoonos dried oregano, crushed
- 1 teaspoons garlic powder
- 1 tablespoon snipped fresh cilantro
- 2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
- Milk
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Recipe Info
Category : Appetizers
Rating : 0
Contributor : suz
Print Recipe
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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.
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.
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