Thursday, November 3, 2011

Southwest Beef Empanadas


1 pound ground beef
1 envalope taco seasoning mix
2/3 cup water
1 cup refrigerated loose pack hash brown potatoes
1 can julienne or sliced carrots, drained
1 tablespoon instant minced onion
4 1/2 cups biscuit mix
1 cup boiling water


Heat over to 400 degrees F.  Grease cookies sheet with shortening.  Cook beef in skillet over medium high heat, stirring occasionally, until brown; drain.  Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion.  Heat beef mixture over medium heat 5 minutes.

Stir biscuit mix and boiling water until dough forms.  Place dough on surfaced sprinkled with biscuit mix; roll in biscuit 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 on half of each circle.  Moisten edge of circle.  Fold circle over beef mixture; press edge with fork to seal.  Cut 3 small slits in top of each crust to allow steam to escape.  Bake 18 to 20 minutes or until light golden brown. 6 servings.

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