Sloppy Jose Gorditas

                               

1/2 cup diced onion

 

1 lb ground beef

 

1 can (8 oz) Muir Glen® organic tomato sauce

 

1 teaspoon McCormick® Oregano Leaves

 

1/2 teaspoon McCormick® Ground Cumin

 

1/4 teaspoon salt

 

1/4 teaspoon McCormick® Ground Cinnamon

 

1 can (15 oz) Progresso® black beans, rinsed, drained

 

1/3 cup raisins

 

1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits

 

1 LAND O LAKES® Egg White, lightly beaten

 

1 1/2 cups shredded lettuce

 

1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese

 

2 tablespoons finely chopped fresh cilantro

 

1/2 cup sour cream, if desired

 

lime wedges, if desired

DIRECTIONS

1 Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.    2 Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.    3 Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.    4 Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.    5 Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.