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Beef Enchilada Empanadas

🇲🇽 Mexico · Tex-Mex

Servings: 4-6 Prep: 30 minutes Total: 1 hour

Ingredients

  • 3 tbsp olive oil
  • 1/2 red onion, half thinly sliced and half finely chopped
  • 1/2 lb ground beef
  • 1 1/2 tsp kosher salt
  • 1 tbsp all-purpose flour
  • 1 (10 oz) can red enchilada sauce
  • 1 (4 oz) can diced green chiles
  • 1/2 cup shredded Monterey Jack cheese
  • 12 frozen empanada wrappers, thawed
  • 1 large egg, beaten
  • Juice of 1 lime
  • 1/2 tsp black pepper
  • 1 (14 oz) bag slaw mix
  • 3 tbsp fresh cilantro, chopped

Steps

  1. Preheat oven to 375°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped red onion and cook until softened, about 2 minutes.
  3. Add beef and 3/4 teaspoon salt; cook, breaking up meat, until browned and cooked through, 3 to 5 minutes.
  4. Sprinkle flour over the beef and cook, stirring, for 1 minute.
  5. Stir in enchilada sauce and chiles; simmer, stirring occasionally, until thickened, 2 to 3 minutes.
  6. Remove from heat, let cool slightly for 5 minutes, then stir in the cheese.
  7. Roll out each empanada wrapper into a 5-inch round. Brush edges with beaten egg, then spoon about 1 1/2 tablespoons of filling just off-center on each.
  8. Fold wrappers in half to enclose filling and crimp edges with a fork to seal.
  9. Arrange empanadas on prepared baking sheets, 1 inch apart, and brush tops with more beaten egg.
  10. Bake until golden brown, switching pan positions halfway through, about 30 minutes.
  11. Meanwhile, whisk lime juice, pepper, remaining 2 tablespoons olive oil, and 3/4 teaspoon salt in a large bowl.
  12. Add slaw mix, cilantro, and sliced red onion; toss to coat.
  13. Serve the slaw alongside the empanadas.

Source: www.thepioneerwoman.com