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.