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lb lean (at least 80%) ground beef
medium onion, chopped (1/2 cup)
teaspoon chili powder
can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup shredded Monterey Jack cheese (2 oz)
Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.
If you like cilantro, chop 2 tablespoons, and add it to the empanada filling with the tomatoes.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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