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Spicy Beef Empanadas

  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
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Ingredients

3/4
lb 85% ground beef
1
cup diced white onion
1/4
teaspoon red pepper flakes
2
tablespoons red wine vinegar
1/2
cup chopped fresh cilantro
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers original refrigerated biscuits (8 biscuits)
1
cup shredded Monterey Jack cheese (4 oz)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
% Daily Value
Total Fat
15g
22%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
560mg
23%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
5g
Protein
14g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Sprinkle any extra chopped cilantro over the baked empanadas for a little pop of green.

Try a four-cheese Mexican blend instead of the Monterey Jack cheese.

Directions

  • 1 Heat oven to 350ºF. Heat 12-inch nonstick skillet over medium-high heat; add beef, onion, pepper flakes and 1/2 teaspoon salt, stirring to break up meat. Cook 5 to 6 minutes or until beef is no longer pink. Remove from heat; drain and return to pan. Stir in vinegar and cilantro.
  • 2 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup beef mixture on center of each round; top each with 2 tablespoons cheese.
  • 3 Fold each in half; gently stretching dough over filling, pressing seal.
  • 4 Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

Rate and Comment

Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.