Grande Beef Empanada

• 45 min
• 4 SERVINGS
• 510 Cal
• 26 g Protein

Ingredients:

• 1 pound Ground Beef (80% to 85% lean)
• 1/4 cup raisins, chopped
• 1/4 cup chili sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 refrigerated pie crust (1/2 of 15-ounce package)
• Water
• Toppings: Prepared salsa, salsa con queso, chopped fresh cilantro (optional)

Cooking:

1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
2. Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
3. Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2-inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough with fork once or twice to form steam vents.
Cook's Tip: Beef Empanada Appetizers: Increase refrigerated pie crusts to 3 or 1-1/2 (15-ounce) packages. Prepare Ground Beef filling as above. Roll out each pie crust to a 14-inch circle on a lightly floured surface. Cut 10 circles from each crust with a 3-1/2-inch round cookie or biscuit cutter, spacing the cutouts closely. Spoon a generous tablespoon beef filling in center of each circle, leaving 1/4-inch border around edge. Moisten edge of dough with water; fold pastry over filling to form half-circle. Press edges together with fork to seal. Place on baking sheet. Bake in 400°F oven 14 to 16 minutes or until pastry is golden brown. Serve as above. Makes 30 appetizers.
4. Bake in 400°F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.