Southwest Beef Empanadas Recipes

BEEF EMPANADAS

Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories World Cuisine Recipes Latin American South American Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

SOUTHWEST EMPANADAS

Southwest Empanadas image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 40m

Yield 20 empanadas

Number Of Ingredients 5

Ingredients

One 15-ounce can Southwestern-flavored pinto beans
1 cup shredded Monterey Jack or pepper jack cheese
1 cup shredded and chopped rotisserie chicken meat
Two 14-ounce packages frozen empanada wrappers, defrosted
1 large egg

Steps:

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, mix together the beans, cheese and chicken. Working in batches, lay out the empanada wrappers on a clean work surface. Place a heaping tablespoon of the bean filling into the center of each wrapper. Fold the dough over the filling to form a half-moon shape and press the edge to seal. Using a fork, crimp the edge to completely seal. Transfer the empanadas to the prepared baking sheets.
In a small bowl, whisk the egg with 2 tablespoons water. Brush the empanadas with the egg wash. Bake until golden brown, 15 to 20 minutes.

SOUTHWEST BEEF EMPANADAS

Southwest Beef Empanadas image

Love meat and potatoes? Here's a tasty way to wrap up the basics for hearty appetites.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 cup refrigerated hash brown potatoes
1 can (8 1/4 oz) sliced carrots, drained
1 tablespoon dried minced onion
4 1/2 cups Original Bisquick™ mix
1 cup boiling water

Steps:

Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.
In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.
Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.
Bake 18 to 20 minutes or until light golden brown.

Nutrition Facts : Calories 550, Carbohydrate 70 g, Cholesterol 45 mg, Fat 2, Fiber 3 g, Protein 20 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1940 mg, Sugar 8 g, TransFat 2 1/2 g

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