Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 cup chopped onion

  3. 1 cup chopped green pepper

  4. 1 can (14-1/2 ounces) diced tomatoes, undrained

  5. 1 tablespoon chili powder

  6. 1 tablespoon ground cumin

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon pepper

  9. 2 unbaked pastry shells (9 inches)

  10. 1 egg yolk

  11. 1 tablespoon water

  12. Sour cream, chopped fresh tomatoes and/or shredded cheese and lettuce for garnish, optional

Instructions Jump to Ingredients ↑

  1. Giant Empanadas Recipe photo by Taste of Home In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally.

  2. Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries.

  3. Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired. Yield: 6 servings.


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