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
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.
I really like adding green olives. This is a yummy recipe!
I love empanadas but I usually make them with pie crust instead of biscuits. Yummy either way.
Sherry @ Lamp Unto My Feet says
Oooh, we love empanadas! I've only tried chicken though. I would have left out olives and raisins, too. 😀
Thanks for sharing!
Those sounds so great! Grace would love eating them. Thanks for the recipe and linking to Tempt My Tummy Tuesday.
Traci Michele says