Recipes - Beef Recipes
Southwest Beef Empanadas
Love meat and potatoes? Here's a tasty way to wrap up the basics for hearty appetites.
Active Time: 00:20 Minutes
Total Time: 00:40
Yield: 6 - servings
RECIPE INGREDIENTS
1 pound lean (at least 80%) ground beef
1 package Old El Paso taco seasoning mix (1 ounce)
2/3 cup water
1 cup refrigerated hash brown potatoes
1 can sliced carrots, drained (8 1/4 ounces)
1 tablespoon dried minced onion
4 1/2 cups Original Bisquick mix
1 cup boiling water
DIRECTIONS
1.Heat oven to 400 degrees 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.
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