Anyways, these empanadas are a variation from the ones I posted here. I was quite proud of myself because I made this up all by myself....no recipe to follow! That's kinda rare for me. These were the most popular items of the night.
MEAT AND BEAN EMPANADAS
- 1/2 lb. ground beef
- 1/4 cup chopped onions
- 1 tablespoon minced garlic
- 1/2 packet of taco seasoning
- 1/2 can fat-free refried beans (or full-fat beans, whatever you want)
- 1 can Ro-Tel tomatoes
- 1 cup Colby Jack cheese
- 1 package of refrigerated pie crust (2 in a pack)
In a skillet, brown the beef with the onions, garlic and taco seasoning. Add the beans and tomatoes and mix all together.
With the pie crusts, using a 3-inch biscuit cutter (or the ring from the bottle of peaches that I just finished off in my case) and cut 7 circles out of each crust. With the extra crust you can get at least 2 more circles - you want to make 16 empanadas.
On one half of each circle add a teaspoon of cheese and about 2 teaspoons of meat. Fold the circle over to make a half moon shape and use a fork to crimp the edges.
Lay the empanadas on the baking sheet and bake for 18 minutes. Serve them either by themselves or with sour cream, salsa and/or guacamole to dip them into. YUM!!