1-1/4 pound lean ground beef
1 15 ounce can tomato sauce
2 tsp. chili powder
2 tsp. dried oregano, crushed
1 tsp. garlic powder
1 Tbsp. snipped fresh cilantro
2 10 to 12 ounce packages (20 total) refrigerated buttermilk biscuits
For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder.
Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.
Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally.
On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling.
Brush edges with a little milk; seal edges with a fork.
Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350° F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet.
Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.
Make Ahead Tip:
Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months.
To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350° F oven for 10 to 12 minutes or until heated through.
Cover hot turnovers tightly. Transport in an insulated carrier.
If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.