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
- Salsa (optional)
Preparation
Step 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.
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.
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.
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.
Nutrition Facts
Servings Per Recipe 40 turnoversCalories 60, Total Fat (g) 2, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Cholesterol (mg) 9, Sodium (mg) 175, Carbohydrate (g) 7, Total Sugar (g) 1, Protein (g) 4, Iron (DV%) 4, Percent Daily Values are based on a 2,000 calorie diet