Sloppy Jose Gorditas

(11)
  1 reviews
  • 40 min prep time
  • 1 hr 5 min total time
  • 17 ingredients
  • 8 servings

Ingredients

1
tablespoon Crisco® Pure Olive Oil
1/2
cup diced onion
1
lb ground beef
1
can (8 oz) Muir Glen™ organic tomato sauce
1
teaspoon oregano leaves
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1
can (15 oz) Progresso™ black beans, rinsed, drained
1/3
cup raisins
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1
egg white, lightly beaten
1 1/2
cups shredded lettuce
1/2
cup crumbled cotija (white Mexican) cheese or queso fresco cheese
2
tablespoons finely chopped fresh cilantro
1/2
cup sour cream, if desired
8
lime wedges, if desired

Directions

  1. 1 Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.
  2. 2 Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.
  3. 3 Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.
  4. 4 Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.
  5. 5 Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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