WEEKNIGHT GROUND BEEF EMPANADAS

Weeknight Ground Beef Empanadas image

Provided by MelvinsWifey

Categories Onions

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

12 serrano peppers, diced
1 lime, juice of
1 (10 ounce) can rotel
1/4 teaspoon salt
1 lb ground beef
1 tablespoon olive oil
3/4 cup onion, diced
3/4 cup red bell pepper, diced
3 garlic cloves, minced
2 tablespoons cider vinegar
2 tablespoons chili powder
2 teaspoons seasoning salt
1 teaspoon cumin
1/4 teaspoon black pepper
1/2 cup cilantro, chopped
2 (15 ounce) packages pie crusts (refrigerated Pillsbury, by the dinner and crescent rolls, and you may have some left over.)

Steps:

In food processor, add diced peppers, juice of lime, entire can of Rotel, and salt. Mix until all green serrano peppers are small, with no large chunks. Set aside.
In large skillet, brown ground beef until done. Drain and set aside.
In same skillet, add olive oil and heat over medium heat. Add onions, red bell pepper, and garlic cloves. Sauté 3 minutes.
Add chili powder, seasoning salt, cumin, and black pepper. Sauté 1 minute. Add cider vinegar and cook 3 minutes.
Add cooked ground beef, puree from food processor, and bring to a boil.
Turn down to a simmer, and add cilantro. Simmer 5-10 until desired consistency.
When ready to cook, preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out refrigerated dough and make a bit thinner with rolling pin. Use a round cookie cutter, or a drinking glass, and cut out round pieces. Re-roll scraps and cut out more circles until gone.
Place 1 to 1 1/2 tablespoons meat mix in the middle of each circle and fold in half. Seal edges with fingers. Crimp the edges with a fork.
Place on foiled baking sheet and cook at 400°F for 25 minutes or until golden brown.
Serve with salsa and sour cream for dipping.