Cheesy Ground Beef Empanadas #dinnerrecipe #food #amazingrecipe #easyrecipe

These gooey ground meat empanadas are brimming with scrumptiously prepared ground hamburger, stacked with two kinds of cheddar and after that heated to flawlessness. The flaky pie outside layer that encompasses the meat and cheddar is so flaky and brilliant dark colored.

This delectable gooey ground hamburger empanada formula is one I've been importance to impart to all of you. It wasn't until my man reminded me yesterday that he's been "asking and asking" for me to make him his empanadas.

Subsequently, I bounced straight up and made him his solicitation. I genuinely hopped appropriate to it and got these infants ready for him. Presently he's an upbeat man getting a charge out of one of his top picks.

Begin by including ground hamburger, onions and garlic to a cast iron dish or an enormous skillet. Cook until meat isn't longer pink and onions are translucent, at that point channel oil. Come back to skillet and sprinkle with seasonings. Mix and after that include tomato sauce and jalapeños. Stew for 15 minutes while setting up the pie outside layer.

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Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp garlic salt
• 1 tsp Slap Ya Mama® seasoning
• 1 tsp pepper
• 1 tsp oregano
• 1/2 tsp crushed red peppers
• 1/4 tsp chili powder
• 8 oz can tomato sauce
• 1 Tbsp diced jalapeños
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup Monterey Jack cheese, grated
• 2 boxes Pillsbury™ Refrigerated Pie Crust
• 1 egg

Instructions

1. Preheat oven to 425°.
2. In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.
3. Sprinkle with seasonings, stir. 
4. Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.
5. Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust.
6. Add a little water to the edges of the dough before filling to help seal.
7. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture.
8. Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.
9. In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. 
10. Bake for 15 minutes or until empanada crust is golden brown.
11. Carefully remove from oven and enjoy.

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Source : bit.ly/2LWiL7i