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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft. | 2. Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper. | 3. Set aside. | 4. Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness. | 5. Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass. | 6. Put 2 teaspoons of filling on each dough circle. | 7. Fold each over into a half circle. | 8. Moisten edges with water and press edges together with a fork. | 9. Place empanadas slightly apart on an ungreased cookie sheet. | 10. Prick tops with a fork. | 11. Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot. | 12. These may be wrapped carefully after baking and frozen. | 13. To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
patty shell	1	package	thawed	-	-	-	-
beef	1/2		ground lean	265.2006	0.0	52.2921	6.0973
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
chile salsa	3	tablespoons		-	-	-	-
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.