Southwest Beef Empanadas – a delicious recipe with ground beef, seasoning mix, water, browns, carrots, onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400u00b0. Grease cookie sheet. Cook beef in 10-inch skillet over medium-high heat, stirring, until brown. Drain. Stir in taco seasoning mix, 2/3 cup water, potatoes, carrots and onion. Heat beef mixture over medium heat 5 minutes. Stir Bisquick and boiling water until dough forms. Place dough on surface sprinkled with Bisquick. Roll in mix to coat. Knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch circle. Place on cookie sheet. Spoon about 1/2 cup beef mixture onto half of each circle. Moisten edges and fold over, pressing edge with fork to seal. Make 3 small slits in each crust to allow steam to escape. Bake 18 to 20 minutes or until light brown. Serves 6.
830
kcal
Calories
83
g
Fat
3
g
Carbs
20
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 lb. ground beef, 1 (1.25 oz.) envelope Old El Paso seasoning mix, 2/3 c. water, 1 c. refrigerated loose-packed hash browns, and more.
Yes, Southwest 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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