Meaty Empanadas
Lauren
ingredients
- 3/4 pound ground beef
- 1/4 pound sweet italian sausage
- 1 large sweet onion, diced
- 1 1/2 cups sliced fresh mushrooms
- 1 (8 ounce) can tomato sauce
- 1 1/2 tablespoons cajun seasoning
- 1/2 cup (2 ounces) shredded Monterey jack cheese
- 3 (7.5 ounce) can refrigerated biscuits
- 1 large egg, lightly beaten
- Vegetable oil
- Toppings: salsa, sour cream
directions
- 1
Cook ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. drain and set aside, reserving 2 tablespoons drippings in skillet.
- 2
Sauté onion in hot drippings 5 minutes or until tender. add mushrooms; sauté 2 minutes.
- 3
Return beef mixture to skillet; stir in tomato sauce and cajun seasoning. simmer, stirring occasionally, 8 minutes or until liquid evaporates. cool completely. stir in cheese. cover and chill thoroughly.
- 4
Roll biscuits into 4 inch circles on a lightly floured surface. spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. fold edges over, pressing with a fork to seal. place on baking sheets, and cover with a damp cloth. chill up to 2 hours, if desired.
- 5
Pour oil to a depth of 1/2 inch into a dutch oven. fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. drain on paper towels; serve with desired toppings
Source: Lauren
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews