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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tex Mex Mini Turnovers Recipe

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This recipe for Tex Mex Mini Turnovers is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c Light Cream Cheese
1/2 c Butter, softened
1-1/2 c Flour
1/2 lb extra lean ground beef
1 Clove garlic, minced
1 tbsp Chili powder
1/2 c Salsa
3/4 c Tex Mex Shredded Cheese
1/4 c each chopped fresh Cilantro & Green Onions
1 Egg, beaten
Directions:
Directions:
1. Beat cream cheese & butter in a large bowl with mixer until well blended. Gradually beat in flour, shape into a ball. Wrap in plastic wrap. Refrigerate for 1 hour.
2. Brown meat in large skillet on med-high heat. Add garlic and chili powder, cook and stir 2 min. Add salsa, cook and stir 2-3 minutes or until liquid is cooked off. Transfer to large bowl, cool 10 min. Stir in cheese, cilantro & green onions.
3. Heat oven to 400 ºF.
4. Roll out dough on lightly floured surface to 1/8" thickness. Use a 4" cookie cutter to cut dough into 24 rounds, re-rolling the scraps as necessary.
5. Spoon 1 tbsp of meat mixture onto centre of each round, brush edges with egg. Fold in half and seal with fork along the edges. Spray baking sheets with cooking spray, then place turnover on sheet. Cut small slits in tops to allow steam to escape, brush with remaining egg.
6. Bake 18-20 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
18- 24
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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