Tex Mex Mini Turnover Appetizers Recipes

Steps:

• Beat cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
• Meanwhile, brown meat in large skillet on medium-high heat. Add garlic and chili powder; cook and stir 2 min. Add salsa; cook and stir 2 to 3 min. or until liquid is cooked off. Transfer to large bowl; cool 10 min. Stir in cheese, beans, cilantro and onions.
• Heat oven to 400ºF. Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
• Spoon 1 Tbsp. meat mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
• Bake 18 to 20 min. or until golden brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
• Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
• Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
• Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
• Top with sour cream and green onion to serve.