Crescent Moon Empanadas

Looking for a flavorful appetizer using Green Giant® corn and Progresso® beans? Then try these yummy beef empanadas that are served with Old El Paso® salsa and sour cream.

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  • prep time 45 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 34
 

Ingredients

1/2
lb ground beef round
2
teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4
cup water
1
cup shredded Mexican cheese blend (4 oz)
1/4
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag) thawed
1/4
cup Progresso™ black beans (from 15-oz can), drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1
box refrigerated pie crusts, softened as directed on box
1
egg, slightly beaten
3/4
cup sour cream
3/4
cup Old El Paso™ Thick ‘n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
  • 2 Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
  • 3 Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.
  • 1 Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
  • 2 Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
  • 3 Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.

EXPERT TIPS

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Expert Tips

Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Sodium
135mg
135%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.