"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Meat Turnovers Recipe

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This recipe for Mexican Meat Turnovers, by , is from Mercer Graham Maitland Family Cookbook, 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!

Andrea Modglin Graham


large onion
Half a green and red pepper
2 lb. hamburger
4 garlic cloves
1 T. cumin
1 T. red pepper flakes
1 T. coriander
Salt and pepper to taste
3 or 4 bite size Yukon Gold potatoes diced small
1 can (15 oz.) tomato or enchilada sauce
1 c. pepper jack cheese
12 to 14 Pillsbury Grand biscuit dough
Sliced black olives
Oil for frying

Brown hamburger with onion, peppers and seasonings. Boil diced potatoes until tender and add to meat mixture. Add sauce and cheese. Roll out biscuit dough to about tortilla size and fill with 2 T. of meat filling. Add 2 black olives on top and fold over and flute edges together. Fry in oil until browned on both sides.




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