Baked Empanadas Recipe

• 2 c. Cooked pinto beans, rinsed and liquid removed if canned)
• 1/2 c. Onion, minced
• 1 cl Garlic, chopped
• 1 Tbsp. Liquid removed, minced green chilies(canned)
• 1 tsp -to 2 chili pwdr
• 1/4 tsp Grnd cumin
• 1 Tbsp. Cider vinegar
• 3/4 c. Cheddar or possibly Monterey Jack Cheese, grated (opt)
• 1/2 lb Lean grnd beef
• 1 c. Onion, minced
• 2 cl Garlic, chopped
• 1 Tbsp. Liquid removed, minced green chilies (canned)
• 1 tsp -to 2 chili pwdr
• 1/4 tsp Grnd cumin Salt Salsa
• 2 pkt Frzn empanada dough (13oz) 20 5-inch disks

1. Make the Bean Filling: Coarsely mash the beans.
2. Stir in the onion, garlic, chilies, chili pwdr, cumin and vinegar.
3. Make the Beef Filling: Saute/fry the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits.
4. Cook till the beef is browned and the vegetables are soft, about 5 min.
5. Drain off fat in a colander.
6. Wipe out skillet with paper towels, and return the meat mix to it, off the heat.
7. Stir in the chilis, chili pwdr, cumin and salt to taste.
8. Finish the dish: Preheat the oven to 400 degrees.
9. Place a disk of daugh on a work surface.
10. Spoon 2 scant Tbsp.
11. of bean filling onto one half leaving a 1/2-inch border around the edge.
12. Top with 1 Tbsp.
13. grated cheese if desired.
14. Brush the edges of the dough with water.
15. Fold the dough over the filling, forming a half circle.
16. With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape.
17. REpeat till you have used all the filling.
18. Use the same procedure with the meat filling topping with 1 Tbsp.
19. salsa if you wish.
20. Place the empanadas on a baking sheet, and coast them lightly with vegetable oil spray.
21. Bake for 15 to 20 min, till golden.
22. Serve warm or possibly at room temperature.

pinto beans, onion, garlic, liquid, cumin, vinegar, cheddar, beef, onion, garlic, liquid, cumin salt, empanada

Taken from cookeatshare.com/recipes/baked-empanadas-74644 (may not work)