BEEF AND MUSHROOM EMPANADAS

Beef and Mushroom Empanadas image

Take mealtime to a new level with these Beef and Mushroom Empanadas. Fresh mushrooms, onions, beef, cream cheese and more are stuffed into flakey pie crust empanadas. These savory beef and mushroom empanadas will be a hit with every member of the family.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 16 servings

Number Of Ingredients 9

Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
1/2 lb. fresh mushrooms, finely chopped
1 cup chopped onions
1/2 lb. extra-lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/3 cup water
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten

Steps:

Heat dressing in large skillet over medium-high heat. Add mushrooms and onions; cook, stirring constantly, 7 to 8 min. or until mushrooms are tender. Spoon into medium bowl; set aside.
Brown beef in same skillet, stirring occasionally; drain. Return beef to skillet. Add mushroom mixture, taco seasoning mix and water; stir. Cook 5 min., stirring frequently. Remove from heat. Add cream cheese; stir until melted. Cool completely.
Heat oven to 375°F. Unroll one pie crust on lightly floured surface; cut into eight 4-inch rounds with biscuit cutter, rerolling scraps as necessary. Repeat with remaining pie crust.
Spoon about 2 Tbsp. beef mixture onto center of each pastry round. Brush edges of pastry rounds with some of the egg; fold in half. Seal edges with fork.
Place on parchment-covered baking sheet; brush with remaining egg.
Bake 18 to 20 min. or until golden brown.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.9363 g, Sugar 0 g, Protein 5 g