This empanada recipe is easy to make and makes large amounts: 12 using biscuits or 44 snack size using crescent rolls. I happen to prefer the empanadas using the crescent rolls since they are easy to grab on the go. Also, due to the simple ingredients this is a budget friendly recipe at $1.04 per biscuit empanada and $0.47 per crescent empanada.
- 2 cans of biscuits (Buttery Flaky Biscuits)/ 6 cans of butter garlic flavored crescent rolls
- 1.5 lbs lean ground beef
- 1 garlic clove
- 1/2 orange bell pepper
- 1/2 red bell pepper
- 1/4 large white onion
- 1/2 Tbs. paprika
- 1/2 Tbs. chili powder
- 1 tsp. sea salt
- Mexican shredded cheese
- In a large skillet, cook beef, garlic, bell peppers, onion, paprika, chili powder, and sea salt on medium high, stirring regularly until meat is brown.
- Drain grease from the skillet and pour contents into a large bowl.
- If using the biscuits roll them or hand pull into 5 to 6 inch long ovals. / If using crescent rolls separate the individual triangles and lay them flat.
- Place 3 Tbs of meat mixture into the biscuit ovals (each one side by side towards one half of the oval), or 1 Tbs into the crescent rolls (in the widest part of the triangle).
- Spread shredded cheese onto the meat mixture (as much as desired that will allow the dough to seal without ripping).
- Fold the biscuit ovals in half, sealing the edges (use a dab of water to keep the seal, if needed), or starting with the end closest to the meat mixture, roll and secure edges.
- Preheat oven based on directions on dough can.
- Spray a baking sheet and place empanadas on the sheet and place in oven.
- Cook as directed on the can or until golden brown.
Enjoy your easy empanadas!!!!
Tip: You can also place these empanadas in the freezer for pre-made meals; or as my husband does, bag up the empanadas you want the night before, place in the fridge, grab in the morning for lunch, then heat when ready to eat.