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Tex-Mex Taco Empanadas
Prep 20min
Total40min
Ingredients11
Servings6
I have something to confess... even though I have lived in Mexico for a long time, surrounded by taco stands on every corner, many times what I really crave are Tex-Mex-style, ground beef tacos. Not just tacos, because this spicy ground beef filling also lends itself for tostadas, burritos, and even empanadas. I really love Tex-Mex style taco empanadas. Ground beef cooked with tomato, onion, garlic, green chili peppers, and various hot spices, wrapped in a soft biscuit dough. All served with lettuce, chopped tomatoes, shredded cheese, sour cream, and your favorite hot sauce. With these ground beef empanadas, dinnertime will turn into a Tex-Mex fiesta!
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1
Heat the vegetable oil in a skillet over medium-high heat.
2
Sauté the onion for 2 to 3 minutes until it becomes translucent. Add the chopped tomatoes, green chili peppers, and the garlic; sauté for 3 minutes. Add the ground beef and cook for 10 minutes, stirring from time to time, until all the beef has browned. Reduce the heat to low; add salt and pepper to taste. Remove from the heat and let cool completely.
3
When the beef has cooled enough, heat the oven to 350°F.
4
Spray a baking dish with vegetable cooking spray.
5
For the empanadas, split each biscuit in half. Spread each half on a floured surface until you have a 1/4 inch circle. Fill each circle with 3 tablespoons of the ground beef filing. Sprinkle 1 tablespoon of shredded cheddar cheese on top of the beef. Fold the dough in half and seal the edges with a fork. Prick the surface of each empanada 2 or 3 times with a fork.
6
Arrange the empanadas on the baking dish. Bake the empanadas for 12-15 minutes or until the dough becomes golden brown. Remove from the oven.
7
To serve, garnish with lettuce and chopped tomato, alongside taco sauce or your favorite hot sauce. Bon appetit!
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Serve these empanadas with sour cream and/or guacamole.
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No nutrition information available for this recipe
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