Savory Beef Empanadas
Serving Size / Yield
- 1 lb. lean ground beef
- 1 medium onion, chopped
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- 1 (14 1/2 oz.) can diced tomatoes with green chilies, well drained
- 1 pkg. refrigerated pie crusts, softened
- 1/2 C. shredded Monterey Jack cheese
- 1 egg, beaten
Preheat the oven to 400 degrees. In a large skillet, cook the beef and onion over medium high heat, stirring frequently, until the beef is cooked through. Drain and stir in the chili powder, salt, and tomatoes. Remove from heat.
On a large, ungreased baking sheet, unroll the pie crusts. Spoon about 2 C. beef mixture onto half of each crust. Spread out the mixture to within 1/2-in. edge of the crust. Top with 1/4 C. cheese.
Brush the edge of each crust with beaten egg. Fold the untopped half of each crust over the filling. Press the edges with a fork to seal. Cut slits into the top of each and brush the top with egg. Bake for 20 to 25 minutes, or until golden brown. Cut into wedges and serve.