Beef Empanadas


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There’s no need to hit the local Latino restaurant. Get the same great taste in the comfort of your own kitchen.

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

6-8 servings


  • 1 can crescent dinner rolls
  • 1 lb Beef
  • 2 can tomato sauce
  • 2 tsp. Chili Powder
  • 5 Cloves Garlic, Minced
  • 1 Chopped Green Bell Pepper
  • 1 Chopped Red Bell Pepper
  • 1 Chopped Medium Onion
  • 1 Beaten Eggs

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Begin by placing beef into a hot skillet with onion, salt, and pepper. Cook the meat until brown. Once done, drain and stir in chili powder and tomato sauce. Cook this for 5 more minutes. Heat up the oven to 400 degrees F. On a baking pan roll out dough and cut out 8 rounds. Scoop 2 spoonfuls of the beef into each round and fold over. Brush the egg over the edges to seal. Bake for about 10 minutes then serve!

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