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Southwest Beef Empanadas

Love meat and potatoes? Here's a tasty way to wrap up the basics for hearty appetites.

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( 28 Ratings)

28 Ratings

5 Stars 39%

4 Stars 25%

3 Stars 29%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 20 min
Total Time 40 min
Servings 6

Ingredients

1: lb lean (at least 80%) ground beef

1: package (1 oz) Old El Paso® taco seasoning mix

2/3: cup water

1: cup refrigerated hash brown potatoes

1: can (8 1/4 oz) sliced carrots, drained

1: tablespoon dried minced onion

4 1/2: cups Original Bisquick® mix

1: cup boiling water

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Directions

1 Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
2 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.
3 In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.
4 Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.
5 Bake 18 to 20 minutes or until light golden brown.

EXPERT TIPS

Expert Tips

Empanadas are Spanish turnovers. Usually an individual serving with a savory filling, they can also have fruit fillings and be large enough to serve a family or be bite-size appetizer pastries.

If you prefer, you can use mini cookie cutters or canapé cutters to cut decorative holes in the top of each crust, rather than cutting 3 small slits.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 550
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 6g, 6% Trans Fat 2 1/2g 2 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 1940mg; 1940%;
Total Carbohydrate: 70g; 70%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 6%;
Calcium: 20%;
Iron: 30%;

Exchanges:

2 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 2/7/2011 9:00:53 AM REPORT ABUSE LoloW said:

Rating:

I forgot to mention that instead of spraying a cookie sheet, I used parchment paper. While it has a slightly different end result, you could always spray with cooking spray before popping them in oven if you wanted to; I just use parchment paper when baking or even reheating anything in the oven

This reply was: Helpful Inspiring

Posted 2/7/2011 8:55:38 AM REPORT ABUSE LoloW said:

Rating:

I gave this a 3 because if I'd followed the recipe, it would've been a bland meal. Southwest to me means spicy. While browning the meat I added granulated garlic and I used 1 medium onion and 2 jalapeno peppers I had frozen from the garden for a kick. I also added about 2 cups of the hash browns. I chopped the carrots coarsely after draining and rinsing them. Next time I would use fresh carrots run through the food processor. It looked lacking so I added 1 can of tomato paste to meat mixture. I needed extra water while mixing the Bisquick in order to get a doughy consistency. I topped the meat mixture off with shredded cheddar before sealing the pockets. All told, from start to putting them in the oven took me 45-60 minutes, but it was worth it. I ended up with 9 pockets instead of 6 and still had meat mixture left over. I filled the dough pockets generously, more than 1/2 cup of mixture. My husband, who is a machinist rolled the dough out for me, so I know he rolled out 7-inch circles. Precision is his middle name. We would make again.

This reply was: Helpful Inspiring

Posted 2/4/2011 8:58:43 AM REPORT ABUSE MrsReed said:

Rating:

These aren't like the restaurant empanadas, but they were really good, and were a quick and easy meal. I split these into 7 and they were still very big, but good and filling enough for a standalone dinner. You can probably make them smaller for appetizers. The bottoms will flatten out, and we brushed the tops with some melted butter for some flavor. I didn't have hash browns, so I added chopped tator tots. I couldn't really taste it, though, so it could probably be omitted. I added in bell peppers and it definitely gave it some more flavor. I also made a chicken empanada by using shredded chicken, peppers and onions, and a mix of a little bit of queso/milk. We dipped both of these empanadas in white queso, and they were delicious! Will definitely make again.

This reply was: Helpful Inspiring