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Southwest Beef Empanadas
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Prep Time:
20 minutes
Total Time:
40 minutes
Satisfy cravings with a delicious meat and potato dish that is sure to please.
Ingredients:
  • 1 lb lean (at least 80%) ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2/3 cup water
  • 1 cup refrigerated hash brown potatoes
  • 1 can (8 1/4 oz) sliced carrots, drained
  • 1 tablespoon dried minced onion
  • 4 1/2 cups Original Bisquick™ mix
  • 1 cup boiling water
Instructions:
  • Preheat oven to 400°F and grease a cookie sheet with shortening or cooking spray.
  • Cook the beef in a 10-inch skillet over medium-high heat for 5 to 7 minutes until fully cooked; then drain. Add taco seasoning mix, 2/3 cup water, potatoes, carrots, and onion. Reduce heat to medium and cook for an additional 5 minutes, stirring occasionally.
  • In a medium bowl, combine Bisquick mix and boiling water to form dough. Roll the dough in Bisquick mix on a floured surface; knead 20 times. Divide into 6 balls, then pat or roll each into a 7-inch round and place on a cookie sheet.
  • Place a generous 1/2 cup of the savory beef mixture onto one side of each round. Lightly moisten the edge of the round with water. Gently fold the round over the beef filling, then use a fork to seal the edge securely. Make three small slits on the top of each crust to release steam during baking.
  • Bake until light golden brown, for 18 to 20 minutes.

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