1/2 lb. lean ground beef or turkey
1 cup thick 'n chunky salsa
2 tbsps raisins
20 pimiento-stuffed green olives, sliced (about 1/3 cup)
1/2 tsp. cumin
1/8 tsp. cinnamon
1 (1 lb. 1.3-oz.) can refrigerated golden corn biscuits or 1 (1 lb. 0.3-oz.) can refrigerated buttermilk biscuits

Mini Picadillo Empanadas

1. Heat oven to 350° F. Brown ground beef in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.
2. Add all remaining ingredients except biscuits. Bring to a boil. Reduce heat to medium; cook for 3 to 4 minutes or until most of liquid has evaporated, stirring occasionally. Remove from heat.
3. Separate dough into 8 biscuits. With serrated knife, cut each biscuit in half horizontally to make 16 rounds. Press or roll each to form 4-inch round.
4. Spoon 2 level measuring tbsps ground beef mixture in center of each round. Fold dough over filling; press edges with fork to seal. Place on ungreased cookie sheets.
5. Bake at 350° F. for 15 to 20 minutes or until golden brown. Cool for 5 minutes. Serve warm.
   Makes 16 snacks
   Preparation time: 45 minutes