| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
|
Miamiherald, Appetizers |
20 |
Pieces |
INGREDIENTS
| 2 |
c |
Cooked pinto beans; rinsed and drained if canned) |
| 1/2 |
c |
Onion; chopped |
| 1 |
cl |
Garlic; minced |
| 1 |
tb |
Drained, chopped green chilies(canned) to 2 chili powder |
| 1/4 |
ts |
Ground cumin |
| 1 |
tb |
Cider vinegar |
| 3/4 |
c |
Cheddar or Monterey Jack |
|
|
Cheese; grated (opt) |
| 1/2 |
lb |
Lean ground beef |
| 1 |
c |
Onion; chopped |
| 2 |
cl |
Garlic; minced |
| 1 |
tb |
Drained, chopped green chilies (canned) to 2 chili powder |
| 1/4 |
ts |
Ground cumin |
|
|
Salt |
|
|
Salsa |
| 2 |
pk |
Frozen empanada dough (13oz) 20 5-inch disks |
INSTRUCTIONS
BEAN FILLING
BEEF FILLING
TO COMPLETE DISH
Make the Bean Filling: Coarsely mash the beans. Stir in the onion,
garlic, chilies, chili powder, cumin and vinegar.
Make the Beef Filling: Saute the beef, onion, and garlic and a skillet over
medium heat, breaking up the meat into small bits. Cook until the beef is
browned and the vegetables are soft, about 5 minutes. Drain off fat in a
colander. Wipe out skillet with paper towels, and return the meat mixture
to it, off the heat. Stir in the chilis, chili powder, cumin and salt to
taste.
Finish the dish: Preheat the oven to 400 degrees. Place a disk of daugh on
a work surface. Spoon 2 scant tablespoons of bean filling onto one half
leaving a 1/2-inch border around the edge. Top with 1 tablespoon grated
cheese if you like. Brush the edges of the dough with water. Fold the dough
over the filling, forming a half circle. With the tines of a fork, press
the edges together firmly, and poke a few holes, in the top to let the
steam escape. REpeat until you have used all the filling. Use the same
procedure with the meat filling topping with 1 tablespoon salsa if you
wish. Place the empanadas on a baking sheet, and coast them lightly with
vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve
hot or at room temperature.
Nutritional info per serving, beef: 180 cal; 8g pro,
24 g carb, 6g fat (32%). Exchanges: .2 veg, 1.6 bread, .5 meat, 1 fat
Nurtritional info per serving, bean: 185 cal; 8g pro,
34 g carb, 6g fat (32%). Exchanges: .1 veg, 2.3 bread, .2 meat, .4
fat
Source: Miami Herald, 2/15/96 format by Lisa Crawford, 7/7/96
Posted to MM-Recipes Digest V3 #257
Date: Thu, 19 Sep 1996 19:11:02 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>
A Message from our Provider:
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