Cheesy Ground Beef Empanadas #dinner #summer

Cheesy Ground Beef Empanadas #dinner #summer

Mushy Ground Beef Empanadas pressed with veggies and meat and enclosed by flaky pie hull make for an overwhelmingly fun and filling feast the entire family will appreciate.

I've effectively decided I'll be the bizarre mother sending my child to preschool with a lunch box loaded with empanadas and guacamole. I'll toss in a PB&J once in a while to make sure he doesn't understand left, however I'm going to continue encouraging my kiddo Mexican nourishment as long as he'll let me. These empanadas are ideal for a school lunch. Hand held pockets of ground meat, vegetables, and cheddar enclosed by flaky pie outside layer have all the fuel your children requirement for the afternoon. Did you know a 3-ounce serving of meat gives in excess of 10 fundamental supplements and a large portion of the day by day suggested protein? All that protein and B nutrients help keep children fulfilled and invigorated for their day.

Gooey ground hamburger empanadas are the ideal hand held supper or lunch. Present with a side of harsh cream and salsa for a family amicable weeknight feast.


Cheesy Ground Beef Empanadas #dinner #summer


  • 2 teaspoons olive oil
  • 1 lb. ground beef
  • 2 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 jalapeno, seeded and diced (optional)
  • 1/2 bell pepper, diced
  • 8 ounces tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 cup shredded Mexican cheese
  • 2 refrigerated pie crusts
  • 1 egg


  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned, crumbling the beef as you go. Add the garlic, onion, jalapeno, and pepper and saute until softened. Drain off any excess oil, then season the beef with salt and pepper to taste.
  3. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through, 2-3 minutes. Add additional salt if necessary, then remove from heat.
  4. Roll the pie crusts out on a lightly floured surface or piece of wax paper so that they're slightly larger and thinner than the traditional pie crust. Use a bowl that's about 4 inches in diameter to cut circles out of the pie dough. Put about 2 heaping Tablespoons of the beef mixture on one half of each of the circles. Sprinkle with a small handful of cheese. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
  5. Gather up any scraps and re-roll and cut circles until no dough remains. You should be able to get 10-11 empanadas. Place all of the empanadas on the sheet pan. Whisk together the egg with a Tablespoon of water and brush the tops of the empanadas. Place in the oven and bake for 18-22 minutes or until golden and crisp on the edges.

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