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Spicy Beef Empanadas

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Spicy Beef Empanadas
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8
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Feel the flavors of Argentina with this chimichurri-inspired easy biscuit-based empanada.

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 refrigerated Original biscuits
1
cup shredded Monterey Jack cheese (4 oz)

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.
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.

Nutrition Information 
No nutrition information available for this recipe
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