Southwest Beef Empanadas Recipe

Ingredients

1

lb lean (at least 80%) ground beef

1

package (1 oz) Old El Paso™ taco seasoning mix

2/3

cup water

1

cup refrigerated hash brown potatoes

1

can (8 1/4 oz) sliced carrots, drained

1

tablespoon dried minced onion

4 1/2

                        cups Original Bisquick™ mix

1

cup boiling water

Preparation

Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.

In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.

Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.

Bake 18 to 20 minutes or until light golden brown.

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