Originally a recipe card from Meijer, I went hog-wild tinkering with it, until it turned into this! Great as an entree, can also be used as an appetizer. I recommend serving them with a warmed dipping queso, but they're good without as well.
1 lbground beef
1small onion, finely chopped
1 1/2 tspground cumin
1 1/2 cmedium salsa
1 can(s)corn, drained
2 cshredded mexican blend cheese
2 (12 oz) pkgrefrigerated biscuit dough (10 rolls per pkg)
How to Make Savoury Empanadas
- Preheat oven to 400 degrees. In a large skillet combine beef, onions and cumin; cook, stirring, over medium heat until beef is browned; drain fat. Stir in salsa; simmer, uncovered, 7 minutes. Remove from heat; let cool slightly. Stir in cheese.
- For each turnover, roll 1 biscuit to a 5-inch diameter. Spoon 2 tbsp of beef mix onto each biscuit. Fold dough in half over filling and pinch the edges to seal. Place turnovers on a baking sheet.
- Bake 8-10 minutes or until golden brown. Let cool slightly. Serve warm.
Var. 1: Use 1 1/2 cup drained black beans instead of corn.
Var. 2: Use 2 (12 oz) cans of refried beans instead of meat...just cook onions, then mix in beans and heat through.