CHEESY GROUND BEEF EMPANADAS #DINNER #EASYRECIPES
Mushy Ground Beef Empanadas pressed with veggies and meat and enclosed by flaky pie outside layer make for a compellingly fun and filling supper the entire family will appreciate.
The most recent couple of months could be titled "The Summer of the Un-plan" for our family. We've twisted the routine nearly to breaking, pressing firecrackers and celebration stumbles into the vacancy that used to be saved for sleep time. We've eaten in any event half of our dinners outside, with little P eating two chomps of whatever falls off the barbecue before asking to come back to the significant work of diving and working in his sand heap. We've kept awake until the fireflies show up and we're smacking mosquitos off our legs, at that point rested until an hour that must be portrayed as "early lunch."
It's been a fun season. I've constantly viewed myself as a late spring young lady, and P is by all accounts the equivalent. I adore going through my days outside, coming in late possessing a scent like sunscreen and chlorine and blaze smoke. I cherish barbecuing and sweet mint tea and essentially living off greenhouse veggie sandwiches. I like bowing the principles a bit to gain experiences. All things considered, a 8 PM sleep time can never give me seeing Patrick's face entranced by a sky lit up with firecrackers, or him shouting "blast, pow, blast!" for the following month in a row.
INGREDIENTS :
- 2 teaspoons olive oil
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 jalapeno, seeded and diced (optional)
- 1/2 bell pepper, diced
- 8 ounces tomato sauce
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup shredded Mexican cheese
- 2 refrigerated pie crusts
- 1 egg
INSTRUCTIONS :
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned, crumbling the beef as you go. Add the garlic, onion, jalapeno, and pepper and saute until softened. Drain off any excess oil, then season the beef with salt and pepper to taste.
- Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through, 2-3 minutes. Add additional salt if necessary, then remove from heat.
- Roll the pie crusts out on a lightly floured surface or piece of wax paper so that they're slightly larger and thinner than the traditional pie crust. Use a bowl that's about 4 inches in diameter to cut circles out of the pie dough. Put about 2 heaping Tablespoons of the beef mixture on one half of each of the circles. Sprinkle with a small handful of cheese. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
- Gather up any scraps and re-roll and cut circles until no dough remains. You should be able to get 10-11 empanadas. Place all of the empanadas on the sheet pan. Whisk together the egg with a Tablespoon of water and brush the tops of the empanadas. Place in the oven and bake for 18-22 minutes or until golden and crisp on the edges.
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