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1
In food processor, add diced peppers, juice of lime, entire can of Rotel, and salt. Mix until all green serrano peppers are small, with no large chunks. Set aside.
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2
In large skillet, brown ground beef until done. Drain and set aside.
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3
In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Saute 3 minutes.
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4
Add chili powder, seasoning salt, cumin, and black pepper. Saute 1 minute. Add cider vinegar and cook 3 minutes.
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5
Add cooked ground beef, puree from food processor, and bring to a boil.
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6
Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
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7
When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
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8
Roll out refrigerated dough and make a bit thinner with rolling pin. Use a round cookie cutter, or a drinking glass, and cut out round pieces. Re-roll scraps and cut out more circles until gone.
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9
Place 1 to 1 1/2 tablespoons meat mix in the middle of each circle and fold in half. Seal edges with fingers. Crimp the edges with a fork.
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10
Place on foiled baking sheet and cook at 400u00b0F for 25 minutes or until golden brown.
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11
Serve with salsa and sour cream for dipping.
