Mini Meat Empanaditas

Empanaditas are among the better potluck dishes found at our church fellowships -- even without the salsa, they are great.

1-1/4 pound lean ground beef
1 15-ounce can tomato sauce
2 teaspooons chili powder
2 teaspoonos dried oregano, crushed
1 teaspoons garlic powder
1 tablespoon snipped fresh cilantro
2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
Milk

Salsa (optional)

Cook ground beef in a large skillet until browned -- be sure to drain well unless you're using extra lean. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to a boil then reduce heat and simmer uncovered for at least 5 minutes. Remove from heat and stir in cilantro.
Grease a large baking sheet; set aside. Open and 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 degree 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 degree F oven for 10 to 12 minutes or until heated through.