Quick and Simple Empanadas - Lunch Version
4
Servings
6
Ingredients
1
Comments
The ready made pie crust for these Quick and Simple Empanadas helps make this dinner one you can put together in just 15 minutes.
4
Servings
6
Ingredients
1
Comments
Ingredients
- 1 individual Refrigerated Pie Crust
- 1 cup cook Ground Beef
- 3 ½ teaspoons Taco Seasoning
- ½ cups dice Onion
- ¾ cups Cheddar Cheese, Shredded
- 2 ounces drain Mild Green Chiles, Diced, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Roll out pie crust dough and use a pizza cutter to cut into equal sized triangles.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Roll out pie crust dough and use a pizza cutter to cut into equal sized triangles.
- Over medium heat, mix together ground beef and taco seasoning according to the package directions.
- Cook for five minutes, then remove from heat.
- Stir in onion, cheese, and green chiles.
- Divide meat mixture onto pie crust pieces.
- Fold dough in half covering the meat and use your finger to seal along the edges.
- Bake at 375 for 10 minutes or until golden brown.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 1 empanada Amount Per Serving
- Calories
- 458
- Total Fat
- 28g
- Saturated Fat
- 12g
- Trans Fat
- 1g
- Cholesterol
- 70mg
- Sodium
- 722mg
- Total Carbohydrates
- 30g
- Fiber
- 0g
- Sugar
- 2g
- Protein
- 22g
- WW Freestyle
- 15
1 Comment
Join the discussionGreat little idea! I have also found that when using pie crust to make empenadas or hand-pies it helps to run a finger dipped in water between the two edges of crust to be sealed together. This way I get a better seal and don’t lose as much of the juices out the sides!