Best Ground Beef Recipes, #4
So Tasty, You’ll Want To Eat These Two At A Time (And Then Go For Seconds!) Whenever we are having dinner guests with their kids over to our house, I try and find the time to make these. I can whip up a big batch and keep them warm in the slow cooker or a roasting pan in the oven on low.
I love dipping mine in some yummy sour cream. My husband likes to dump hot sauce on his. No matter how we serve and eat these, they are always a huge hit. There really is no reason not to love these. Everyone you serve them to will enjoy them as well!
Ingredients:
Dough:
2 1/4 cup Gold Medal all-purpose flour
1 1/2 tsp of salt
1 stick of cold Land O’ Lakes unsalted butter, diced
1 large Eggland’s egg
1/3 cup of ice water
1 Tbsp Domino white vinegarFilling:
1/2 lb lean ground beef
1 Tbsp of paprika
1 Tbsp of ground cumin
1/8 tsp cayenne pepper
1/2 red bell pepper, seeded and diced
1 Tbsp of fresh cilantro, chopped
1/2 yellow onion, finely chopped
1 Tbsp Bertolliolive oil
1/2 cup canned Rotel diced tomatoes with green chilies
1/2 cup Bush’s black beans
1/2 cup shredded cheddar or pepper jack cheese
Salt and pepper, to taste
2 Eggland’s eggs, beaten (divided)
Instructions:
Sift the flour and salt together into a large bowl. Add the cold butter pieces and use a pastry blender to work the mixture until it resembles coarse crumbs.
In a small bowl, combine the egg, water, and vinegar and beat together with a whisk. Pour the egg mixture into the flour and stir gently until it incorporated.
Dust a flat surface with a little flour and leave some on yours hands. Grab the dough out of the bowl and shape it into a ball. Place it on the floured surface and knead gently a few times. Pat it into a flattened ball, wrap it in plastic wrap, and put it in the fridge for one hour.
While it is resting, make the filling. Heat the olive oil in a large skillet over medium-high. Add the onion and cook, stirring occasionally until it softens (about 4 minutes). Add in the red pepper, lower the heat to medium, and cook for another five minutes. Add in the canned tomatoes and stir to combine.
Add the lean ground beef to the pan and use a wooden spoon to break it up into small pieces as it cooks. Stir in the spices and cilantro. Once the beef has cooked all the way through, stir in the beans and cheese, taste the mixture and then add salt and pepper to your liking.
Add one of the beaten eggs, stirring, and turn the heat down to low. Continue stirring until the egg no longer looks translucent (about two minutes or so). Remove from heat.
Preheat the oven to 400 F. Remove the dough from your fridge and roll it out with a rolling pin on a floured surface until it is about 1/4 inch thick. Cut out roughly 4 inch round circles in the dough.
Place 1-2 Tbsp of filling in the center and fold the circle into a half moon. Use the tines of a fork to pinch the edges together to seal the empanada closed. Place on a baking sheet lined with parchment paper. Continue with the remaining dough and filling.
Brush the empanadas with the egg wash. Bake for approximately 25 minutes.
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