Jun
7
2010
Big Spicey Baked Empanadas
Author: kevinOK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!
1 onion, chopped- 1 lb ground chuck
- 1- 8 oz. can of tomato sauce
- 2 tbsp crushed garlic
- 3 tbsp ground chili
- 1 tbsp ground cumin
- 1 tsp cayenne pepper
- 1-8 oz. can of corn kernels
- 1-8 oz. can of red beans
- 1 cup crushed tortilla chips
- 1/4 cup water as needed
- 1 can of pizza/bread dough
Preheat the oven to 350˚.
In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.
Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.
Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!
