Beef Empanadas

(15)
  8 reviews
  • 20 min prep time
  • 45 min total time
  • 8 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved