Beef Empanadas

Enjoy dinner tonight with these delicious ground beef and vegetable empanadas recipe that's baked using Pillsbury® refrigerated pie crusts - ready in just 45 minutes.

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Servings 6

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( 13 ) Ratings

13 Ratings

5 Stars 19%

4 Stars 38%

3 Stars 12%

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ingredients 8
Prep Time 20 min
Total Time 45 min

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 Pillsbury® refrigerated pie crusts, softened as directed on box

1/2: cup shredded Monterey Jack cheese (2 oz)

1: egg, beaten

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Directions

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