Football Beef Empanadas With Homemade Taco Seasoning, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Football Beef Empanadas With Homemade Taco Seasoning

Cuisine: Tex Mex
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 16 empanadas
You will be ready to cheer on your favorite team with these tasty football beef empanadas! Great for snacking during the big game!

With  the fun and excitement of Game Day also come all the tasty foods! I took a little help from the store and used ready-made pie crust to prepare these delicious football beef empanadas, for which I used a football-shape cookie cutter. (Can't find a football cookie cutter? Take a large, round biscuit cutter and gently press on either side until it resembles a football. Done!) I'm also sharing with you a quick and easy homemade taco seasoning that I use at home. Enjoy the game and the company of your friends by choosing dishes that can me prepared ahead of time. So, prep ahead and be ready for kickoff! Need a salsa recipe? Find a bunch here on Hispanic Kitchen!

Ingredients

  • For the Taco Seasoning
  • teaspoons dried onions
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon chile ancho powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano crushed
  • 1/2 teaspoon cornstarch
  • a pinch of chipotle powder (optional)
  • For the Meat and Empanadas
  • 1 pound ground chuck
  • 1/2 cup finely diced onion
  • 8 ounces tomato sauce
  • 7 ounces mild, diced green chiles
  • 1 cup jack or cheddar cheese shredded
  • 1 package ready-made Pillsbury pie crust (use both crusts in package)
  • 1 large egg
  • football shape cookie cutter (3½ x 2½ inches)
  • Your favorite salsa (optional garnish)

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Directions

  1. In a bowl, mix all of the ingredients for the taco seasoning; set aside.
  2. Preheat a large skillet to medium heat for a few minutes. Sear and brown the ground beef for 2 minutes. Add the taco seasoning and stir well to combine and cook for 5-7 minutes. Add the onions and saute for 3-5 minutes. Add the tomato sauce and green chiles and cook for another 6-8 minutes or until sauce has reduced and thickened. Taste for salt.
  3. Remove beef from heat and let cool completely before mixing in 1 cup of shredded cheese.
  4. Preheat oven to 375ºF. Remove pie crust from package and gently roll out on flat surface to smooth out the dough. Using a football-shape cookie cutter (3½ x 2½ inches), cut out all the football shapes first. Place them on a plate, covered with plastic wrap so they don't dry out. You should get about 16 cutouts per 1 section of pie crust.
  5. Line two baking sheets with parchment paper. Place half of the cutouts onto baking sheets, spread out evenly. Fill each one with 1 tablespoon of beef filling in the center. Brush edges with egg wash. Cover with another cutout and gently press the air out and make sure edges are sealed.
  6. Use a fork and press around edges. Score a 1-inch section down the center of empanada, then three small lines across. Brush tops with eggwash. Bake for 25-30 minutes or until golden brown. The taco meat is enough to prepare a double batch of empanadas. Serve with your favorite salsa. Use a fork and press around edges. Score a 1-inch section down the center of empanada, then three small lines across. Brush tops with eggwash. Bake for 25-30 minutes or until golden brown. The taco meat is enough to prepare a double batch of empanadas. Serve with your favorite salsa.

Chef Notes

Take the leftover taco meat and mix it with 8 ounces softened cream cheese and 2 cups of pepper jack shredded cheese. Cover and bake in preheated 400-degree oven for 2o-25 minutes or until cheese is melted and bubbly! Top with salsa and serve with chips!

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