Southwest Beef Empanadas
Recipe from
Betty Crocker
Love meat and potatoes? Here's a tasty way to wrap up the basics for hearty appetites.

Servings:
6 servings
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
-
1 poundlean (at least 80%) ground beefsee savings

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1 packageOld El Paso® taco seasoning mix (1 ounce)see savings

-
2/3 cupwatersee savings

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1 cuprefrigerated hash brown potatoessee savings

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1 cansliced carrots, drained (8 1/4 ounces)see savings

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1 tablespoondried minced onionsee savings

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4 1/2 cupsOriginal Bisquick® mixsee savings

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1 cupboiling watersee savings

Directions
1.
Heat oven to 400 degrees F. Grease cookie sheet with shortening or cooking spray.
2.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.
3.
In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.
4.
Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.
5.
Bake 18 to 20 minutes or until light golden brown.
Tip:
High Altitude (3500-6500 ft) No change.
Nutrition information
Calories 550 (Calories from Fat 190); Total Fat 21g (Saturated Fat 6g, Trans Fat 2 1/2g); Cholesterol 45mg; Sodium 1940mg; Total Carbohydrate 70g (Dietary Fiber 3g, Sugars 8g); Protein 20g. Daily Values: Vitamin A 70%; Vitamin C 6%; Calcium 20%; Iron 30%. Exchanges: 2 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 2 Fat. Carbohydrate Choices: 4 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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