Spicy Beef Empanadas
Course: AppetizersCuisine: ArgentinaDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourFeel 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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