Cheesy Taco Empanadas - McCormick®

Cheesy Taco Empanadas - McCormick®

Prep Time

30 minutes

Cook Time

40 minutes

Total Time

1 hours 10 minutes

Yields

24

Directions

  1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper cook 3 minutes, stirring. Add beef cook until no longer pink. Stir in Seasoning Mix and water. Bring to boil. Reduce heat simmer 3 to 5 minutes. Stir in cheese
  2. Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 5 circles for a total of 20 circles. Reroll remaining dough scraps to cut 4 more circles for a total of 24
  3. Spoon about 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent
  4. Bake 25 minutes or until light golden brown. Serve warm or at room temperature. Serve with desired toppings

Ingredients

  • 1 package McCormick® Taco Seasoning Mix
  • 1 cup Mexican cheese blend, shredded
  • 1/2 cup Onion, finely chopped
  • 1/2 cup Red Bell Pepper, finely chopped
  • 2 packages Refrigerated Pie Crust, (14 to 16 ounces each) (4 crusts)
  • 0.5 pound Urban Meadow® Ground Beef, Lean
  • 1 teaspoon Urban Meadow® Olive Oil
  • 1/2 cup Water