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This Mexican-inspired recipe made Naylet LaRochelle a finalist in the 45th Pillsbury Bake-Off.
Makes 8 gorditas
1 tbsp. olive oil
1/2 cup diced onions
1 lb. ground beef
1 (8-oz.) can tomato sauce
1 tsp. oregano leaves
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/3 cup raisins
1 (15-oz.) can black beans, rinsed and drained
1 (16.3-oz.) “can” Pillsbury Grands! Flaky Layers refrigerated honey butter biscuits (8 biscuits)
1 egg white, lightly beaten
1½ cups shredded lettuce
1/2 cup crumbled Cotija (white Mexican) cheese or queso fresco
2 tbsp. finely chopped cilantro
1/2 cup sour cream, for serving
8 wedges lime, for serving
1. Preheat oven to 350º F. In a 12-inch nonstick skillet over medium-high heat, heat the oil. Add the onions and cook, stirring occasionally, 3 to 4 minutes or until softened.
2. Stir in ground beef and cook 5 to 7 minutes, stirring frequently, until browned. Drain. Reduce heat to low and return skillet with browned meat to burner. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins.
3. Simmer 5 to 8 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Using a rolling pin (or wine bottle if you don't have a rolling pin), roll out each biscuit into a 6-inch round. Lightly brush top of each with egg white. Fold each biscuit in half and place on large ungreased baking pan.
5. Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.
6. Using a small serrated knife, make a 5-inch slit in the center of the curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas and add 1 tablespoon cheese to each.
7. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.
Source: Adapted from Pillsbury.com.
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