beef empanadas

Name: Beef empanadas
Ingredients: - 1 lb lean (at least 80%) ground beef; - 1 medium onion, chopped (1/2 cup); - 1/2 teaspoon chili powder; - 1/4 teaspoon salt; - 1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained; - 1 box refrigerated pie crusts, softened as directed on box; - 1/2 cup shredded monterey jack cheese (2 oz); - 1 egg, beaten

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Lynnda Cloutier

Mission Viejo, CA

Updated on May 1, 2013

An easy recipe for a quick week night supper.Source: Unknown

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Ingredients

- 1 lb lean (at least 80%) ground beef
- 1 medium onion, chopped (1/2 cup)
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
- 1 box refrigerated pie crusts, softened as directed on box
- 1/2 cup shredded monterey jack cheese (2 oz)
- 1 egg, beaten

How To Make beef empanadas

Step 1

Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat

Step 2

On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
Step 3

Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
Step 4

Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.
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