Beef and Chile Empanadas

Beef and Chile Empanadas

Zesty Mexican turnovers are bursting with beef, cheese and salsa. And they're easy to make with refrigerated pie crusts!

Prep Time

30

Minutes

Total Time

50

Minutes

Makes

16

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2
lb lean (at least 80%) ground beef
1
can (4 oz) Old El Paso® chopped green chiles
1
cup shredded Cheddar cheese (4 oz)
1
cup Old El Paso® Thick ‘n Chunky salsa
  1. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. Unroll crusts. Cut each into 4 wedges.
  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in chilies. Spoon about 2 tablespoons mixture over half of each crust wedge to within 1/4 inch of edges. Top each with 1 tablespoon cheese. Brush edges of crust with water. Fold untopped dough over filling, forming triangle; press edges to seal. Place on cookie sheet.
  3. Bake 12 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Spoon salsa into small bowl. Place bowl in center of serving platter. Cut each warm empanada in half, forming 2 triangles. Arrange around bowl.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you like cilantro, chop 1 tablespoon and add it to the empanada filling.
Kitchen Tips
Coarsely chopped smoked chorizo sausage can be used in place of the ground beef.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 320mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.