More Great Recipes: European

Mini Picadillo Empanadas

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Member since 2006

Serves | Prep Time | Cook Time


1/2 lb. lean ground beef or turkey
1 cup Old EI Paso® Thick 'n Chunky Salsa
2 tablespoons raisins
20 pimiento-stuffed green olives, sliced (about 1/3 cup)
1/2 teaspoon cumin
1/8 teaspoon cinnamon
1 (l Ib. l.3-oz.) can Pillsbury Grands Refrigerated Golden Corn Biscuits or 1 (l Ib. 0.3-oz.) can

Pillsbury Grands Refrigerated Buttermilk Biscuits

Heat oven to 350°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until

thoroughly cooked, stirring frequently. Drain.

Add all remaining ingredients except biscuits. Bring to a boil. Reduce heat to medium; cook 3 to 4 minutes

or until most of liquid has evaporated, stirring occasionally. Remove from heat.

Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds.

Press or roll each to form 4-inch round. Spoon 2 level measuring tablespoons ground beef mixture in center of

each round. Fold dough over filling; press edges with fork to seal. Place on ungreased cookie sheets.

Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.

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