Weeknight Ground Beef Empanadas

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 12 serrano peppers, diced
• 1 lime, juice of
• 1 (10 ounce) can rotel
• 1/4 teaspoon salt
• 1 lb ground beef
• 1 tablespoon olive oil
• 3/4 cup onion, diced
• 3/4 cup red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons cider vinegar
• 2 tablespoons chili powder
• 2 teaspoons seasoning salt
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/2 cup cilantro, chopped
• 2 (15 ounce) packages pie crusts (refrigerated pillsbury, by the dinner and crescent rolls, and you may have some left over.)

Recipe

• 1 in food processor, add diced peppers, juice of lime, entire can of rotel, and salt. mix until all green serrano peppers are small, with no large chunks. set aside.
• 2 in large skillet, brown ground beef until done. drain and set aside.
• 3 in same skillet, add olive oil and heat over medium heat. add onions, red bell pepper, and garlic cloves. sauté 3 minutes.
• 4 add chili powder, seasoning salt, cumin, and black pepper. sauté 1 minute. add cider vinegar and cook 3 minutes.
• 5 add cooked ground beef, puree from food processor, and bring to a boil.
• 6 turn down to a simmer, and add cilantro. simmer 5-10 until desired consistency.
• 7 when ready to cook, preheat oven to 400 degrees. line a baking sheet with foil.
• 8 roll out refrigerated dough and make a bit thinner with rolling pin. use a round cookie cutter, or a drinking glass, and cut out round pieces. re-roll scraps and cut out more circles until gone.
• 9 place 1 to 1 1/2 tablespoons meat mix in the middle of each circle and fold in half. seal edges with fingers. crimp the edges with a fork.
• 10 place on foiled baking sheet and cook at 400°f for 25 minutes or until golden brown.
• 11 serve with salsa and sour cream for dipping.