Perfect because you can freeze these, and bake them later! My Mom made these for me as a kid, but I've thrown a few of my own ingredients into the mix and made them spicier, and moister! As this recipe calls for 12 serrano peppers, you can use less or add more for your tastes. Also, just take out the seeds if you want less heat. This is easy, quick, and very filling. Serve with Mexican rice and refried beans. Put salsa and sour cream on the side for dipping. I make these for a meal, but you can make these a little smaller for an appetizer! This makes 35-55 empanadas depending on size.
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Units: US | Metric
- 12 serrano peppers, diced
- 1 lime, juice of
- 1 (10 ounce) can rotel
- 1/4 teaspoon salt
- 1 lb ground beef
- 1 tablespoon olive oil
- 3/4 cup onion, diced
- 3/4 cup red bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons cider vinegar
- 2 tablespoons chili powder
- 2 teaspoons seasoning salt
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 cup cilantro, chopped
- 2 (15 ounce) packages pie crusts (refrigerated Pillsbury, by the dinner and crescent rolls, and you may have some left over.)
- 1In 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.
- 2In large skillet, brown ground beef until done. Drain and set aside.
- 3In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Sauté 3 minutes.
- 4Add chili powder, seasoning salt, cumin, and black pepper. Sauté 1 minute. Add cider vinegar and cook 3 minutes.
- 5Add cooked ground beef, puree from food processor, and bring to a boil.
- 6Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
- 7When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
- 8Roll 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.
- 9Place 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.
- 10Place on foiled baking sheet and cook at 400°F for 25 minutes or until golden brown.
- 11Serve with salsa and sour cream for dipping.
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Nutritional Facts for Weeknight Ground Beef Empanadas
Serving Size: 1 (336 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1329.9
- Calories from Fat 782
- Total Fat 86.9 g
- Saturated Fat 23.6 g
- Cholesterol 77.1 mg
- Sodium 1574.2 mg
- Total Carbohydrate 102.5 g
- Dietary Fiber 10.4 g
- Sugars 4.0 g
- Protein 35.3 g
The following items or measurements are not included: