I feel off the face of the Earth! The Holidays are just so crazy for us. We are trying to see everyone and it involves a lot of running around. I really didn’t like that they fell on a weekend this year either. It basically meant I ran around all weekend and then had to go back to work the next day. There was no time for relaxing!
Plus, we are getting ready to move which just is making this time of year much more crazy. I mean we just finished the Holidays and now we’re running around packing and getting things together to buy a house. It’s crazy!
So my little blog has fallen on the back burner. It’s sad, I know. Hopefully once things settle down I can get back on track. We honestly haven’t been cooking anything new because we’re trying to get rid of all the food we can. We’d rather not move as much as possible.
We made these beef empanadas a few months ago and I have been dreaming about them since. I can’t wait to move so we can make them again! We just used leftover ground beef from tacos the night before to make them. It is an amazing way to use up leftover taco meat. I would highly recommend it!
Yields – 12 empanadas
Prep time – 10 minutes
Cook time – 25 minutes
- 1/2 lb of cooked ground beef with taco seasoning
- 1 package of empanadas wrappers (we found this in the frozen food aisle)
- 1/2 red pepper, chopped
- 1/2 yellow onion, chopped
- 1 clove of garlic
- pinch of salt and pepper
- 1/8 cup vegetable oil
- 1 TBSP olive oil
- In a pan heat 1 TBSP of olive oil. Once the oil is hot add your onions, garlic and peppers cooking them until they are softened.
- Add the beef to the pan with the onions and peppers pan to reheat it.
- Add your salt and pepper mixing until well combined.
- Take the beef mixture off the heat and put it on a plate.
- Heat vegetable oil in the same pan you cooked the beef mixture in until it is hot.
- While the oil is heating place 1 1/2 TBSPs of beef mixture into the middle of the empanada wrapper. Fold the wrapper in half. Using a fork press down the sides of the wrapper so there are no holes where the beef mixture can escape.
- Place the empanada into the oil and cook about 5 minutes per each side, until the wrapper is nice and crispy.
- Once the empanada is cooked place it onto a plate lined with paper towels to catch the excess grease.
- Eat immediately.