Sloppy Jose Gorditas

By Beth Anderson on April 14, 2017 at 3:19pm

Cooking With Mary 3/22/17

1 TBSP pure olive oil
1 lb ground beef
1 tsp McCormick oregano
1/4 tsp salt
1/2 cup diced onion
1 can tomato sauce
1/2 tsp McCormick ground cumin
1/4 tsp cinnamon (optional)
1- 15 oz can black beans, rinsed and drained
1 can Pillsbury Grands Flaky Layers Honey Butter Biscuits
1 lightly beaten egg white
1/2 cup crumble Mexican white cheese or Queso Fresco cheese
2 tsp finely chopped fresh cilantro
1/2 cup sour cream (optional)
8 lime wedges

Preheat oven to 350 degrees. Heat olive oil over medium high heat. Add onions and cook, stirring occasionally for 3 to 4 minutes or until soft. Stir in ground beef and cook for 5 to 7 minutes or until no longer pink (stirring frequently). Drain. Reduce heat to low; stir in tomato sauce and spices. Cook 5 to 8 minutes, stirring occasionally, until heated. Remove from heat and cover to keep warm. Roll out each biscuit into a six inch round Brush top side of each with egg white. Fold biscuits in half and place on large ungreased cookie sheet. Bake 13 to 18 minutes. Cool for 5 minutes. Make a five inch slit in center of curve side of each biscuit. Spoon 1/2 cup ground beef mixture into opening of biscuits and evenly divide lettuce among the gorditas. Top each with one tsp cheese. Place on serving platter and sprinkle with cilantro. Serve with sour cream and lime wedges.