Columbia Beef Empanadas

Columbia Beef Empanadas

Columbia:
Beef Empanada
Total Time: 45 Minutes
Serves: 6
Ingredients:
  • 1lb lean (at least 80%) ground beef
  • 1medium onion, chopped
  • 1/2teaspoon chili powder
  • 1/4teaspoon salt
  • 1can (14 1/2 oz) diced tomatoes with mild green chilies, well drained
  • 1box of refrigerated pie crusts, softened
  • 1/2cup shredded Monterey Jack cheese
  • 1egg, beaten
Instructions:
  1. Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
  2. On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
  3. Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
  4. Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

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