Ingredients
12
12 servings
- •2 Roma tomatoes, diced
- •½ cup diced white onion
- •3 tablespoons chopped cilantro
- •¼ jalapeno pepper, seeded and diced
- •¼ teaspoon garlic salt
- •1 pound lean ground beef
- •¼ cup water
- •3 tablespoons taco seasoning mix
- •½ cup shredded pepper Jack cheese
- •12 frozen empanada wrappers, thawed
- •1 egg
- •1 tablespoon water
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
- Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
- Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
- Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
- Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.
Nutritional Facts
Per 12 servings
- Calories: 226
- Carbohydrate: 23g
- Fat: 10g
- Fiber: 1g
- Protein: 12g
- Sugar: 1g
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