Empanadas Recipe – Eats Now

Name: Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 6 oz. package Farmhouse(R) Mexican Rice; 1/2 lb. lean ground beef; 1/2 cup chopped tomato; 1/2 cup chopped scallions; 1-3/4 cup water; 1/2 cup sliced black olives; 1/2 cup frozen corn, thawed; One 4 oz. can diced green chilies, drained; 1/4 cup minced cilantro or parsley; 2 refrigerated fold out pie crusts; 1 cup shredded sharp cheddar cheese; 1 egg beaten with 2 Tablespoons water; Bottled salsa (optional); Sour cream (optional)

Servings: persons

One 6 oz. package Farmhouse(R) Mexican Rice
1/2 lb. lean ground beef
1/2 cup chopped tomato
1/2 cup chopped scallions
1-3/4 cup water
1/2 cup sliced black olives
1/2 cup frozen corn, thawed
One 4 oz. can diced green chilies, drained
1/4 cup minced cilantro or parsley
2 refrigerated fold out pie crusts
1 cup shredded sharp cheddar cheese
1 egg beaten with 2 Tablespoons water
Bottled salsa (optional)
Sour cream (optional)

1
Preheat oven to 350u00b0 F. In large skillet, brown ground beef; drain off fat.
2
Add tomatoes and scallions and saute briefly.
3
Add water, bring to a boil. Stir in rice and contents of seasoning packet.
4
Reduce heat, cover and simmer 20 minutes. Stir in olives, corn, chilies and cilantro or parsley.
5
Unfold pie crusts on baking sheet. Place half of rice mixture on half of each pie crust.
6
Top each with 1/2 cup cheese. Fold over and crimp or seal edges well. Prick top with fork and brush with egg wash.
7
Bake at 350u00b0 F for 30-40 minutes or until golden brown. Cut each empanada in half and serve with salsa and sour cream.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 6 oz. package Farmhouse(R) Mexican Rice, 1/2 lb. lean ground beef, 1/2 cup chopped tomato, 1/2 cup chopped scallions, and more.

Yes, 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.

Empanadas

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