Mexican Turnovers

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Sep. 20, 2011


Cooking oil 1 Tablespoon
Garlic 2 Clove (10 gm) , crushed
Onion 1 Medium , chopped
Ground round steak 1 Pound
Salt 2 Teaspoon
Pepper 1/2 Teaspoon
Chili powder 2 1/2 Tablespoon
Tomato paste 6 Ounce (1 Small Can)
Taco sauce 1 Can (10 oz)
Piecrust mix 1 (1 Package)



1) Preheat the oven to 400° F.


2) In large iron skillet, saute the garlic in the oil, until golden.

3) Stir in all the ingredients except the piecrust mix, cover and simmer over a low heat for 1 hour, stirring occasionally.

4) Prepare the piecrust mix as per the package directions and roll out 1/8 inch thick.

5) With a demitasse cup or small biscuit cutter, cut out as many rounds as possible.

6) Spoon a heaping teaspoon of sauce in the center of each round.

7) Then fold over, press the edges together and prick with a fork.

8) Arrange on a cookie sheet and bake in the preheated oven for 15 minutes.


9) Serve the Mexican Turnovers, immediately on a serving platter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 75 Minutes
Ready In: 75 Minutes