Southwest Beef Empanadas

Name: Southwest Beef Empanadas
Ingredients: 1 lb. ground beef; 1 (1.25 oz.) envelope Old El Paso seasoning mix; 2/3 c. water; 1 c. refrigerated loose-packed hash browns; 1 (8 1/4 oz.) can sliced carrots, drained; 1 Tbsp. minced onion; 4 1/2 c. Bisquick mix; 1 c. boiling water

8 ingredients

1 steps

Ingredients

1 lb. ground beef
1 (1.25 oz.) envelope Old El Paso seasoning mix
2/3 c. water
1 c. refrigerated loose-packed hash browns
1 (8 1/4 oz.) can sliced carrots, drained
1 Tbsp. minced onion
4 1/2 c. Bisquick mix
1 c. boiling water

Directions

1

Heat oven to 400°. Grease cookie sheet. Cook beef in 10-inch skillet over medium-high heat, stirring, until brown. Drain. Stir in taco seasoning mix, 2/3 cup water, potatoes, carrots and onion. Heat beef mixture over medium heat 5 minutes. Stir Bisquick and boiling water until dough forms. Place dough on surface sprinkled with Bisquick. Roll in mix to coat. Knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch circle. Place on cookie sheet. Spoon about 1/2 cup beef mixture onto half of each circle. Moisten edges and fold over, pressing edge with fork to seal. Make 3 small slits in each crust to allow steam to escape. Bake 18 to 20 minutes or until light brown. Serves 6.