Karen’s Giant Beef Empanadas – and Good People
Southern Plate
Southern Plate
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  • 20-30 minutes
  • 1 pound lean ground beef 1 cup onion, chopped 1 cup green pepper, chopped 1 can (14.5oz) Diced Tomatoes, undrained 1 Tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon pepper 2 cups of grated cheddar cheese 2 refrigerated ready made pie crusts (Karen uses Pillsbury) 1 egg yolk mixed with 1 Tablespoon water (Optional) Instructions Cook beef, onions & green pepper in skillet until meat is no longer pink; drain. Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper. Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed. Place one unrolled pie crust at one end of greased cookie sheet. (If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada) Place half of beef mixture on half of pastry (like half moon shape ‘D’ ) leaving one inch border around edges. Sprinkle with about ½ of cheese (careful not to over fill with either beef or cheese) Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around. Brush top with yolk mixture. (You should have a half moon shape) Repeat above with remaining pastry. Bake at 400 for 20 – 30 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole. 3.2.2925



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