Mexican Turnovers Recipe 
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Mexican Turnovers

DOUGH
1 1/4 cups warm water (105� to 115�F)
1 package Fleischmann's� Active Dry Yeast
1/2 cup cornmeal
1/4 cup vegetable oil, at room temperature
1 teaspoon salt
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)

FILLING
3/4 pound ground beef, cooked and drained
1/2 cup prepared salsa
1 4-ounce jar diced pimientos, well drained
1 cup grated Monterey jack cheese
1 8 3/4-ounce can kidney beans, drained
2 teaspoons chili powder

Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in cornmeal, oil, salt and enough flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.

Meanwhile combine beef, salsa, pimientos, cheese, beans, chili powder, oregano and salt; reserve.

Punch dough down; divide into 10 equal pieces. On lightly floured surface, roll each to 6-inch circle. Place 1/3 cup filling on one half of each circle. Fold dough over filling; pinch seam to seal. Place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 400�F for 25 minutes or until done.

Makes 10 turnovers. Serve warm with additional salsa, if desired.

AUTHOR: Chyrel



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