WEEKNIGHT GROUND BEEF EMPANADAS
Perfect because you can freeze these, and bake them later! My Mom made these for me as a kid, but I've thrown a few of my own ingredients into the mix and made them spicier, and moister! As this recipe calls for 12 serrano peppers, you can use less or add more for your tastes. Also, just take out the seeds if you want less heat. This is easy, quick, and very filling. Serve with Mexican rice and refried beans. Put salsa and sour cream on the side for dipping. I make these for a meal, but you can make these a little smaller for an appetizer! This makes 35-55 empanadas depending on size.
Provided by MelvinsWifey
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In food processor, add diced peppers, juice of lime, entire can of Rotel, and salt. Mix until all green serrano peppers are small, with no large chunks. Set aside.
- In large skillet, brown ground beef until done. Drain and set aside.
- In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Sauté 3 minutes.
- Add chili powder, seasoning salt, cumin, and black pepper. Sauté 1 minute. Add cider vinegar and cook 3 minutes.
- Add cooked ground beef, puree from food processor, and bring to a boil.
- Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
- When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
- Roll out refrigerated dough and make a bit thinner with rolling pin. Use a round cookie cutter, or a drinking glass, and cut out round pieces. Re-roll scraps and cut out more circles until gone.
- Place 1 to 1 1/2 tablespoons meat mix in the middle of each circle and fold in half. Seal edges with fingers. Crimp the edges with a fork.
- Place on foiled baking sheet and cook at 400°F for 25 minutes or until golden brown.
- Serve with salsa and sour cream for dipping.
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Bundala Mahona
[email protected]These empanadas were a disappointment.
Millie Aked
[email protected]I would not recommend this recipe.
herbert albert
[email protected]These empanadas were not worth the effort.
Madalyn Landman
[email protected]I found the recipe to be a bit confusing.
Waqar Bhatti
[email protected]These empanadas were a bit too time-consuming to make.
Jaime Garner
[email protected]The dough was too thick.
Xuseen Cabdi123
[email protected]The filling was a bit bland.
Daria nituica
[email protected]These empanadas were a bit too greasy for my taste.
Abed edo
[email protected]I love these empanadas! They're always a hit at parties.
Ahmad niazi niazi
[email protected]Delicious!
Nawal Diallo
[email protected]These empanadas were easy to make and turned out great! The dough was easy to work with, and the filling was flavorful. I will definitely be making these again.
Abdullah Rajput
[email protected]I followed the recipe exactly, and the empanadas turned out great! They were crispy on the outside and tender on the inside. The filling was flavorful and well-seasoned.
Naeem ullah Khan
[email protected]These empanadas were delicious! The filling was moist and flavorful, and the crust was flaky and golden brown. I will definitely be making these again.
Noemi Franco
[email protected]I've made these empanadas several times now, and they're always a crowd-pleaser. The dough is easy to work with, and the filling is always packed with flavor. I like to serve them with a side of sour cream and salsa.
Md Kalim
[email protected]These empanadas were a hit with my family! The filling was flavorful and juicy, and the crust was perfectly flaky. I especially loved the addition of the hard-boiled eggs. They added a nice touch of protein and richness.