Spicy Beef Empanadas Written by ryannimilwich on March 7, 2020 in Appetizers Jump to RecipePrint Recipe Print Spicy Beef Empanadas 0 from 0 votes Course: AppetizersCuisine: ArgentinaDifficulty: Easy Servings8servingsPrep time30minutesCooking time30minutesTotal time1hour Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada. Ingredients 3/4 Pound Ground Beef1 Cup Diced Onion2 Small Habaneros, minced2 Tbsp Red Wine Vinegar1/2 Cup Chopped Fresh Cilantro1 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.