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Empanadas 19

Empanadas 19 comes together with Ground Beef, Cold Water, Garlic, Tomatoes, and Chili Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 3 oz
• 2 1/2 tbsp
• 1 cup
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1 cup
• 1 cup
• 1 lb
• 1/4 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Cook beef in water on medium-high heat in skillet; drain. Return beef to pan on medium-high heat. Add jalapenos, garlic and spices.

2. 2

   Cook 2 minutes and add crushed tomatoes. Add raisins. Reduce heat.

3. 3

   Simmer 10 minutes. Remove from heat. Add olives and eggs. Cool mixture. Mix in cheese.

4. 4

   For cilantro sour cream, mix all ingredients and chill.

5. 5

   Lay dough on work surface.

6. 6

   Using 1/2-ounce melon-baller, scoop filling in center of each shell.

7. 7

   Brush edges lightly with water.

8. 8

   Fold shell in half for half moon shape.

9. 9

   Crimp edges with fork.

10. 10

    Dust with cornstarch.

11. 11

    Fry empanadas at 350 F for 3 minutes, or until golden brown. Remove and drain on paper towels. Serve with cilantro sour cream.