Meals (Sloppy Jose Gorditas)

By chefbobby

Ingredients

• 1 tablespoon Crisco® Pure Olive Oil
• 1/2 cup diced onion
• 1 lb ground beef
• 1 can (8 oz) Muir Glen® organic tomato sauce
• 1 teaspoon McCormick® Oregano Leaves
• 1/2 teaspoon McCormick® Ground Cumin
• 1/4 teaspoon salt
• 1/4 teaspoon McCormick® Ground Cinnamon
• 1 can (15 oz) Progresso® black beans, rinsed, drained
• 1/3 cup raisins
• 1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
• 1 LAND O LAKES® Egg White, lightly beaten
• 1 1/2 cups shredded lettuce
• 1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese
• 2 tablespoons finely chopped fresh cilantro
• 1/2 cup sour cream, if desired
• 8 lime wedges, if desired

Preparation

Step 1

1) Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.

2) Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.

3) Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.

4) Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.

5) Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.