Southwest Beef Empanadas
- 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
- Heat oven to 400u0b0. 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.
ground beef, seasoning mix, water, browns, carrots, onion, bisquick mix, boiling water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=130073 (may not work)