Equipment
- Large frying pan
- Oven
Ingredients
- 2 lbs ground beef
- 1 large onion - chopped
- 1 ½ tbsp minced garlic
- 4 mini sweet peppers - chopped
- 1 habanero pepper - chopped you can use a jalapeno if preferred
- 1 tbsp ground cumin
- 1 ½ tsp salt
- 2 tsp your favorite seasoning, I used VooDoo Chef DUST
- 2 tsp red pepper flakes
- 1/2 tsp chili powder
- 1 ½ cups Spicy Marinara sauce - I used The Jersey Tomato Co. Sauce
- 1 cup Mexican blend shredded cheese you can use more if desired
- 2 boxes Refrigerated pie crusts
Instructions
- Saute in a large frying pan onions, garlic and peppers until onions are translucent
- Add in the ground beef and cook until no longer pink
- Drain out grease if needed
- Add seasonings and stir well
- Add spicy tomato sauce, stir and let simmer for at least 15 minutes
- Preheat oven to 375
- Unroll pie crust on a lightly floured surface
- Cut one piece of the pie crust into quarters
- Sprinkle each section with a little shredded cheese
- Fill each section with the meat mixture
- Close and seal edges with a moistened fork
- Repeat until all 16 empanadas are made
- Bake for 18 minutes or until crust in golden brown. Broil for last 1 minute if desired
- Enjoy!
Notes
We served our beef empanadas with a jalapeno verde salsa. You may have leftover meat mixture depending on how full your make your empanadas, use it on a taco salad or in these cheesy quesadillas!
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