Weeknight Ground Beef Empanadas

Recipe by MelvinsWifey
READY IN: 45mins




  • 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.
  • In large skillet, brown ground beef until done. Drain and set aside.
  • In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Sauté 3 minutes.
  • Add chili powder, seasoning salt, cumin, and black pepper. Sauté 1 minute. Add cider vinegar and cook 3 minutes.
  • Add cooked ground beef, puree from food processor, and bring to a boil.
  • Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
  • When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
  • 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.
  • 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.
  • Place on foiled baking sheet and cook at 400°F for 25 minutes or until golden brown.
  • Serve with salsa and sour cream for dipping.