Black Bean & Beef Empanadas – a delicious recipe with vegetable oil, ground beef, onion, salt, Campbell'su00ae, queso fresco. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oven to 425 degrees F.
2
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef, onion and salt and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
3
Reduce the heat to medium. Stir the soup in the skillet and cook until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the queso fresco.
4
Spoon about 1/3 cup beef mixture in the center of each dough circle. Brush the edges of the dough circles with water. Fold the dough in half over the filling. Crimp the edges with a fork to seal. Brush the empanadas with the egg. Place the empanadas onto a baking sheet.
5
Bake for 20 minutes or until the empanadas are golden brown.
371
kcal
Calories
29
g
Fat
3
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 pound ground beef or turkey, 1 medium onion, chopped, 1/2 teaspoon salt, and more.
Yes, Black Bean & Beef Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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