Empanadas

Name: Empanadas
Ingredients: One 6 oz. package Farmhouse(R) Mexican Rice; 1/2 lb. lean ground beef; 1/2 cup chopped tomato; 1/2 cup chopped scallions; 1-3/4 cup water; 1/2 cup sliced black olives; 1/2 cup frozen corn, thawed; One 4 oz. can diced green chilies, drained; 1/4 cup minced cilantro or parsley; 2 refrigerated fold out pie crusts; 1 cup shredded sharp cheddar cheese; 1 egg beaten with 2 Tablespoons water; Bottled salsa (optional); Sour cream (optional)

14 ingredients

7 steps

Ingredients

One 6 oz. package Farmhouse(R) Mexican Rice
1/2 lb. lean ground beef
1/2 cup chopped tomato
1/2 cup chopped scallions
1-3/4 cup water
1/2 cup sliced black olives
1/2 cup frozen corn, thawed
One 4 oz. can diced green chilies, drained
1/4 cup minced cilantro or parsley
2 refrigerated fold out pie crusts
1 cup shredded sharp cheddar cheese
1 egg beaten with 2 Tablespoons water
Bottled salsa (optional)
Sour cream (optional)

Directions

1

Preheat oven to 350° F. In large skillet, brown ground beef; drain off fat.
2

Add tomatoes and scallions and saute briefly.
3

Add water, bring to a boil. Stir in rice and contents of seasoning packet.
4

Reduce heat, cover and simmer 20 minutes. Stir in olives, corn, chilies and cilantro or parsley.
5

Unfold pie crusts on baking sheet. Place half of rice mixture on half of each pie crust.
6

Top each with 1/2 cup cheese. Fold over and crimp or seal edges well. Prick top with fork and brush with egg wash.
7

Bake at 350° F for 30-40 minutes or until golden brown. Cut each empanada in half and serve with salsa and sour cream.