Ingredients
-
12
-
1
-
1
-
1/4
-
1
-
1
-
3/4
-
3/4
-
3
-
2
-
2
-
2
-
1
-
1/4
-
1/2
Directions
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 , This recipe was waaaaaaay to acidic I’m also glad I seeded the peppers or the heat would’ve been too much Jalapenos would’ve been easier then the serranos Also, the filling had to be room temp or the dough had to be chilled I let the dough sit at room temp, according to the package directions, and they fell apart as soon as the filling touched them Sorry, but this didn’t work for me , I made these for a dinner party last night with Recipe #151502 and they got rave reviews I reduced the amount of peppers from 12 to 2 because kids were eating as well I topped mine with Recipe #120856 I had leftover from the other night and/or sour cream Delish!
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Steps
|
1
Done
|
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. |
|
2
Done
|
in Large Skillet, Brown Ground Beef Until Done. Drain and Set Aside. |
|
3
Done
|
in Same Skillet, Add Olive Oil and Heat Over Medium Heat. Add Onions, Red Bell Pepper, and Garlic Cloves. Saut 3 Minutes. |
|
4
Done
|
Add Chili Powder, Seasoning Salt, Cumin, and Black Pepper. Saut 1 Minute. Add Cider Vinegar and Cook 3 Minutes. |
|
5
Done
|
Add Cooked Ground Beef, Puree from Food Processor, and Bring to a Boil. |
|
6
Done
|
Turn Down to a Simmer, and Add Cilantro. Simmer 5-10 Until Desired Consistency. |
|
7
Done
|
When Ready to Cook, Preheat Oven to 400 Degrees. Line a Baking Sheet With Foil. |
|
8
Done
|
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. |
|
9
Done
|
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. |
|
10
Done
|
Place on Foiled Baking Sheet and Cook at 400f For 25 Minutes or Until Golden Brown. |
|
11
Done
|
Serve With Salsa and Sour Cream For Dipping. |
