Giant Epanadas Recipe

Name: Giant Epanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. butter; 1 lb. ground beef; 1 c. chopped onion; 1 c. chopped green peppers; 1 (14 1/2 oz.) can tomatoes; 1 tsp. chili powder; 1 tsp. ground cumin; 1 tsp. salt; 1/2 tsp. pepper; 2 pie crusts; 1 chopped boiled egg; raisins; 1 egg yolk; 1 Tbsp. water

Servings: persons

2 tsp. butter
1 lb. ground beef
1 c. chopped onion
1 c. chopped green peppers
1 (14 1/2 oz.) can tomatoes
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
2 pie crusts
1 chopped boiled egg
raisins
1 egg yolk
1 Tbsp. water

1
Saute beef, onion and green pepper in butter for 5 minutes. Drain.
2
Stir in tomatoes and spices.
3
Simmer, uncovered, stirring occasionally for 15 minutes.
4
Drain.
5
Place pie crust on end of greased cookie sheet.
6
Spoon half the mixture on half the crust, leaving 1-inch border.
7
Top with egg and raisins.
8
Fold over parsley; press eggs together firmly.
9
Brush with beaten egg yolk. Repeat with other crust.
10
Bake at 400u00b0 for 20 minutes.

615

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: 2 tsp. butter, 1 lb. ground beef, 1 c. chopped onion, 1 c. chopped green peppers, and more.

Yes, Giant Epanadas falls under the Soups & Stews 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.

Giant Epanadas

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