Do I *love* cooking? Meh. I don’t really know how to answer that one. I most assuredly love eating. And having a large (read: LOUD) family necessitates that most of our meals be at home. So here we are.
Two weeks ago I was browsing our local Publix grocery store in the frozen food section and I found these amazing Goya Empanada Discs. I bought a couple packages with the intention of whipping up some amazing Mexican dish during all of my free time. (Eye roll).
Fast forward to last week when I suddenly remembered the dough in my freezer, sitting next to a frozen block of ground beef. Clearly this was dinner. I used some shortcuts (a la Frontera Taco Skillet Sauce), but you could easily change this up in just about any way to create your own handheld entree. My eating children (the youngest two) loved them, as did my husband and myself. Don’t ask about the older three. I can hardly get them to be OK with pizza, hot dogs, and macaroni and cheese.
Semi-Homemade Cheesy Empanadas
- 2 packages Goya Empanada Discs (20) thawed
- 1 lb lean ground beef
- 1 small onion finely diced
- 8 oz Frontera Texas Original Skillet Sauce
- 2 cups shredded cheese your choice
- 1 large egg beaten
- Preheat oven to 350 degrees.
- In a large skillet, brown ground beef over medium high heat; add diced onion and stir, cooking a few minutes until translucent.
- Add Frontera Texas Original Skillet Sauce and heat for about a minute.
Caution: do not overfill empanadas.
- Assemble empanadas by adding 1-2 tablespoons of ground beef mixture to one side of empanada dough. Add 1 tablespoon of shredded cheese. Brush edges with water, fold empanada dough in half, and crimp edges with fork to seal.
- Place empanadas a couple inches apart on a large, rimmed baking sheet.
Optional: you can use parchment paper underneath if you want, but once baked these easily came off the baking sheet with a spatula.
Brush tops of empanadas with egg.
- Bake for 25-35 minutes or until golden brown.
- Serve with your preferred taco condiments and toppings!