Ingredients with Measurements:
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes and green chilies, drained
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 package (16 ounces) refrigerated biscuit dough
- 1 cup shredded cheddar cheese
Special equipment needed:
- Large skillet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through, about 8 minutes.
3. Add the onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Add the chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir to combine.
5. Add the black beans, corn, diced tomatoes and green chilies, salsa, and cilantro to the skillet. Stir to combine and cook until heated through, about 5 minutes.
6. On a lightly floured surface, roll out each biscuit to a 6-inch circle.
7. Spoon about 1/4 cup of the beef mixture onto one half of each biscuit circle. Sprinkle with shredded cheese.
8. Fold the other half of the biscuit circle over the beef mixture and press the edges to seal.
9. Place the sac sacs on a baking sheet lined with parchment paper.
10. Bake for 15-20 minutes, or until the sac sacs are golden brown and cooked through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 21g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 1200mg
Carbohydrates: 43g
Fiber: 6g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any color bell pepper can be used.
- Canned diced tomatoes can be used instead of diced tomatoes and green chilies.
- Monterey Jack cheese can be used instead of cheddar cheese.
Variations:
- Add diced jalapeños for extra heat.
- Use a different type of bean, such as kidney beans or pinto beans.
- Add cooked rice to the beef mixture for a heartier filling.
Tips and tricks:
- Make sure to seal the edges of the sac sacs well to prevent the filling from leaking out.
- Serve with additional salsa and sour cream on top.
- Leftover sac sacs can be reheated in the oven or microwave.
Storage instructions:
Store leftover sac sacs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover sac sacs in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the sac sacs on a platter with additional salsa and sour cream on the side.
Garnishes:
Garnish with chopped fresh cilantro and sliced jalapeños.
Pairings:
Serve with a side of Mexican rice and a salad.
Suggested side dishes:
Mexican rice and a salad.
Troubleshooting advice:
If the sac sacs are leaking filling, make sure to seal the edges well before baking.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Sac sacs are a Tex-Mex dish that originated in Texas in the 19th century. They are similar to empanadas or turnovers, but are made with biscuit dough instead of pastry dough.
Flavor profiles:
The sac sacs are savory and spicy, with a filling of ground beef, black beans, corn, and diced tomatoes and green chilies. The biscuit dough adds a slightly sweet and buttery flavor.
Serving suggestions:
Serve the sac sacs as a main dish for dinner or as a party appetizer. They are perfect for game day or a Cinco de Mayo celebration.
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