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* 1/4 teaspoon ground black pepper |
* 1/4 teaspoon ground black pepper |
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* 4 8-inch pie crusts |
* 4 8-inch pie crusts |
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===Directions=== |
===Directions=== |
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Brown beef in large skillet over medium heat until thoroughly cooked. Drain fat. Add onion and garlic; saute 2 to 3 minutes or until onion is tender. Add rice, tomato, green onions, olives, raisins, chili powder, cumin, salt and pepper. Cook and stir over medium heat 5 minutes or until ingredient's flavors are well blended. |
Brown beef in large skillet over medium heat until thoroughly cooked. Drain fat. Add onion and garlic; saute 2 to 3 minutes or until onion is tender. Add rice, tomato, green onions, olives, raisins, chili powder, cumin, salt and pepper. Cook and stir over medium heat 5 minutes or until ingredient's flavors are well blended. |
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Spoon 1-1/4 cup filling on half of each pastry round. Fold pastry over filling. Seal and crimp edges. Bake at 400 degrees 20 to 25 minutes or until golden. |
Spoon 1-1/4 cup filling on half of each pastry round. Fold pastry over filling. Seal and crimp edges. Bake at 400 degrees 20 to 25 minutes or until golden. |
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| − | ===Other Links=== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Revision as of 13:06, 9 May 2006
Description
Makes 4 servings
Ingredients
- 1/2 pound ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 3 cups cooked rice
- 1 medium tomato, seeded and chopped
- 2 green onions, sliced
- 1/3 cup stuffed green olives, chopped
- 1/3 cup raisins
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 8-inch pie crusts
Directions
Brown beef in large skillet over medium heat until thoroughly cooked. Drain fat. Add onion and garlic; saute 2 to 3 minutes or until onion is tender. Add rice, tomato, green onions, olives, raisins, chili powder, cumin, salt and pepper. Cook and stir over medium heat 5 minutes or until ingredient's flavors are well blended. Spoon 1-1/4 cup filling on half of each pastry round. Fold pastry over filling. Seal and crimp edges. Bake at 400 degrees 20 to 25 minutes or until golden.