Crescent Moon Empanadas

Green Giant® corn, Progresso® beans, Old El Paso® chiles, taco seasoning and salsa are featuring in this tasty beef empanadas – perfect to serve as appetizers.

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Prep Time 45 min
Total Time 1 hr 10 min
Servings 34

Ingredients

1/2: lb ground beef round

2: teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package)

1/4: cup water

1: cup shredded Mexican cheese blend (4 oz)

1/4: cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag) thawed

1/4: cup Progresso® black beans (from 15-oz can), drained, rinsed

1: can (4.5 oz) Old El Paso® chopped green chiles, drained

1: box refrigerated pie crusts, softened as directed on box

1: egg, slightly beaten

3/4: cup sour cream

3/4: cup Old El Paso® Thick ‘n Chunky salsa

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Directions

1 Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
2 Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
3 Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.