Empanadas! They are so versatile! You can use a refrigerated, store-bought pie crust and leftovers and create a whole new meal for your family! Today we are making some Tex-Mex empanadas.
TEX-MEX BEEF EMPANADAS
Yield – 8
1 package of pre-made pie crust (2 rolls)
1 pound of ground beef - drain off the excess fat
1/4 cup diced onions
1/2 medium diced bell pepper
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup Mexican cheese
Preheat oven to 350.
Line a sheet pan with parchment paper and set aside.
In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft. Drain any excess fat.
Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
Roll out pie crusts. Use a cutter or a bowl to cut circles. Continue cutting circles, until all dough is used.
With a circle down on prepared sheet pan, add 2 - 3 tablespoons of filling to the middle of the circle. Top with 1 tablespoon cheese.
Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork. Repeat for all empanadas.
Arrange empanadas on cookie sheet.
Beat egg in a small bowl and brush on top of each empanada.
Bake for 12 - 15 minutes or until tops are golden. Serve warm with your favorite condiments.