Quick & Easy Mexican Empanada
Ingredients:*1 pound ground beef
1 small onion, chopped
1 can (15 oz) black beans, rinsed & drained
1 cup chunky salsa
1 pkg (15 oz) ready-to-use refrigerated pie crusts (2 crusts)
1 cup shredded cheddar cheese
Directions:Heat oven to 425 degrees.
Brown ground beef and chopped onion in large skillet; drain. Stir in black beans and salsa. Remove from heat.
Place 1 crust on baking sheet. Top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust. Seal edges with a fork.
Bake 25 minutes or until golden brown. Cool 5 minutes before cutting into wedges to serve.
Garnish with chopped tomato, fresh chopped cilantro, sour cream, guacamole...whatever sounds good to you!
*This was even quicker to throw together because I had cooked ground beef in the freezer in 1-pound packages. I buy a big package of 93% lean ground beef and cook it all up with some chopped onion and fresh garlic. Once it is drained and cooled, I use sandwich size zipper bags to add approximately (I don't weigh it) one pound of beef mixture to each bag and then put them all in a gallon-size freezer bag labeled with what it is and the date. I do the same thing with chicken breasts; bulk cooking saves soooo much time. With the meat already cooked, it's just all about assembling a recipe and baking/slow cooking/simmering.
My daughter is pretty picky and she loved this (even went back for seconds) so I will definitely be making this again soon!
I LOVE reading your comments so please let me know what you think once you have tried it. Do you have a great tip for saving time in the kitchen? And noooo, I don't mean a drive-thru! ;)
I'm partyin' here...