Spicy Beef Empanadas

Spicy Beef Empanadas

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Course: AppetizersCuisine: ArgentinaDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Ingredients

  • 3/4 Pound Ground Beef

  • 1 Cup Diced Onion

  • 2 Small Habaneros, minced

  • 2 Tbsp Red Wine Vinegar

  • 1/2 Cup Chopped Fresh Cilantro

  • 1 Can Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

  • 1 Cup Monterey Jack cheese, shredded

Directions

  • Heat oven to 350°F. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, habanero and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
  • Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
  • Fold each in half; gently stretching dough over filling, pressing seal.
  • Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Notes

  • Sprinkle any extra chopped cilantro over the baked empanadas for a little pop of green.
  • Try a four-cheese Mexican blend instead of the Monterey Jack cheese.

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