Mini Picadillo Empanadas

(21)
  4 reviews
  • 25 min prep time
  • 50 min total time
  • 7 ingredients
  • 16 servings

Ingredients

1/2
lb. lean ground beef or turkey
1
cup Old El 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
(1 lb. 1.3-oz.) can Pillsbury™ Grands!™ Refrigerated Golden Corn Biscuits or 1 (16.3-oz.) can Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Bake at 350°F. for 15 to 20 minutes or until golden brown. Cool 5 minutes. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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