Empanadas – OAMC

This recipe is a little more work than some of my other OAMC meals, but it is SO worth the effort. I found it in my Holly Clegg Trim & Terrific Freezer Friendly Meals.

1 lb. ground sirloin

1/4 pound lean pork

1 onion, finely chopped

1 tsp. minced garlic

1 1/2 tsp. chili powder

1 tsp. ground cumin

1/3 c. finely chopped green olives (I omitted this)

1/4 c. finely chopped golden raisins (I omitted this)

1/2 c. salsa

3 tbsp. fat-free sour cream

Salt and pepper to taste

2 (10 biscuit) cans refrigerated flaky biscuits

Preheat oven to 350 degrees.

In a medium non-stick skillet, cook the sirloin, pork, onion and garlic over medium heat until done, about 8 to 10 minutes. Drain any excess grease. Add the chili powder, cumin, olives, raisins, salsa, sour cream and salt and pepper. Remove from heat.

Separate each biscuit in half by tearing aprart the layers to make 40 rounds. With a rolling pin, roll out each biscuit half on a lightly floured surface or press with hands into a 4-inch circle. Spoon meat mixture evenly in center of each buiscuit circle. Fold dough over filling to form a half, pressing edges with a fork to seal. Place filled biscuits on a non-stick baking sheet coated with non-stick cooking spray. Bake for 17 to 20 minutes or until golden.

Freeze up to 2 to 3 months. When ready to eat, preheat the oven to 350 degress and place frozen on a non-stick baking sheet coated with non-stick cooking spray. Bake for 15 to 20 minutes

I shared this post at The Grocery Cart Challenge, Tempt My Tummy Tuesdays, $5 Dinners, and Delicious Dishes.