Beef Empanadas

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6

Ingredients

Ingredients

1
lb lean (at least 80%) ground beef
1
medium onion, chopped (1/2 cup)
1/2
teaspoon chili powder
1/4
teaspoon salt
1
can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup shredded Monterey Jack cheese (2 oz)
1
egg, beaten

Directions

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Notes










Tips

Expert Tips

If you like cilantro, chop 2 tablespoons, and add it to the empanada filling with the tomatoes.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
12g
60%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
690mg
29%
Potassium
410mg
12%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
8%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.