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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Talib Jani
[email protected]I would definitely recommend this recipe.
EDMUND Is The Brand
[email protected]Overall, these empanadas were a success!
Nashwa Sadek
[email protected]The dough was a little difficult to work with.
Bryan james Smith
[email protected]A bit too spicy for me, but my husband loved them.
Mary Vivenzi
[email protected]These were a hit at my party!
Asif Chohan
[email protected]I'll be making these again!
Asnm nm
[email protected]Delicious!
Ishower Pun
[email protected]These empanadas were easy to make and turned out great! I would recommend them to anyone.
Enabulele Adesuwa
[email protected]I loved these empanadas! The filling was flavorful and the dough was crispy. I will definitely be making these again.
Kitty Maluwa
[email protected]These empanadas were delicious! I made them for a party and they were a huge hit. I will definitely be making them again.
Janbazz Jorip
[email protected]The dough was a little difficult to work with, but the empanadas turned out great in the end. I would recommend using a food processor to make the dough.
Renya Canales
[email protected]These empanadas were a little too spicy for my taste, but my husband loved them. He said they were the best empanadas he's ever had.
Jeovanni Echevarria
[email protected]I followed the recipe exactly and the empanadas turned out perfect! The dough was crispy and the filling was flavorful. I served them with a side of salsa and guacamole and they were a hit.
Azan Azan
[email protected]These empanadas were easy to make and turned out great! I used ground turkey instead of beef and they were still delicious. I will definitely be making these again.
Cyprian Litunda
[email protected]I'm not a big fan of empanadas, but these were surprisingly good! The dough was flaky and the filling was savory and flavorful. I would definitely make these again.
Noor Queen
[email protected]These empanadas were a hit with my family! The ground beef filling was flavorful and juicy, and the dough was perfectly crispy. I especially loved the addition of the cumin and chili powder, which gave the empanadas a nice kick of spice. I will defin