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Steps
1
Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
2
Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
3
Fold each in half; gently stretching dough over filling, pressing seal.
4
Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.
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Sprinkle any extra chopped cilantro over the baked empanadas for a little pop of green.
Try a four-cheese Mexican blend instead of the Monterey Jack cheese.
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