Weeknight Ground Beef Empanadas
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 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.)
directions
- 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.
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Reviews
-
I made with shredded pork instead of the beef. I cut back to 2 serrano peppers, because we like more flavor and less heat. I had empanadas another time with small pieces of green olives inside, and they were awesome, so I decided to add them to these, and it was a big hit with everyone. We had company over so I doubled the recipe so we would have plenty. I made as appetizers, and we dipped them in salsa and topped with sour cream. So good!
-
This recipe was waaaaaaay to acidic. I'm also glad I seeded the peppers or the heat would've been too much. Jalapenos would've been easier then the serranos. Also, the filling had to be room temp or the dough had to be chilled. I let the dough sit at room temp, according to the package directions, and they fell apart as soon as the filling touched them. Sorry, but this didn't work for me.
RECIPE SUBMITTED BY
I started cooking just by helping my Mom out in the kitchen as a little girl. I preferred baking over cooking, as I loved getting all into measuring things and stirring. I always got to stir!
However in the past 5 years I've been the one responsible for making nightly dinners. At first this consisted of the same 10 or so dishes in a constant rotation, but that quickly became boring and I remembered how much my Mom would complain when I was younger about how she always made the same things and she never knew what new dishes to try! Obviously 20 years ago, Zaar wasn't around!
I still cook a lot of the same type of dishes my Mom cooked when we were younger and I try to incorporate as much fresh fruit, vegetables, and herbs into my meals as possible. However Melvin's favorite food of all time is fried chicken so... I make sure he gets a fresh vegetable on the side!
My favorite cook book is my staple cookbook which is the old red and white Better Homes Cook Book. My only pet peeve about cooking is bland food!
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