INGREDIENTS
- 1 pound of ground beef
- 2 to 3 tablespoons of chopped Pickled Jalapeño Peppers LA MORENA®
- 1 can of tomato sauce (8 oz.)
- 1 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 2 teaspoons of onion powder
- ½ teaspoon of cumin powder
- 1 tablespoon of taco seasoning
- 1 beaten egg
- 1 box of refrigerated pie crust, softened as directed on the box
INSTRUCTIONS
- Preheat oven to 400 degrees. Line a baking sheet with foil, spray with cooking spray then set aside.
- Heat olive oil in a large skillet over medium heat.
- Add ground beef, onion powder, and garlic powder.
- Brown meat until no longer pink, stirring constantly.
- Add peppers, tomato sauce, cumin, and taco seasoning.
- Cook about 2 minutes until all the ingredients have been fully combined.
- Remove meat from heat. Set aside.
- 8 Separate pie crust into 8 pieces of dough (for larger empanadas) or 16 tiny pieces (for smaller empanadas).
- On a lightly floured surface, roll out each piece of dough into a circle.
- Add ¼ cup ground beef in the middle of each circle for larger empanadas or 2 tablespoons for smaller ones.
- Brush the edges lightly with beaten egg, then press together. Seal with a fork.
- Brush each empanada with extra beaten egg.
- Place on baking sheet and bake 18-20 minutes or until done.
- Serve warm.
RECIPES YOU MAY LOVE