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| Black Bean & Beef Empanadas |
"Empanada dough is filled with a tasty mixture of floor beef, onion, black bean soup and queso fresco and is baked till golden perfection. They're loaded with taste and assured to end up a weeknight favored."
Ingredients :
- 1 tablespoon vegetable oil
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- half teaspoon salt
- 1 (10.Seventy five ounce) can Campbell's® Condensed Black Bean, Cumin & Cilantro Soup
- four oz queso fresco, crumbled
- 1 (14 ounce) package deal empanada dough, thawed
- 1 egg, beaten
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 50M |
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- Heat the oven to 425 stages F.
- Heat the oil in a 12-inch skillet over medium-high warmness. Add the red meat, onion and salt and cook dinner until the beef is well browned, stirring often to split meat. Pour off any fat.
- Reduce the heat to medium. Stir the soup in the skillet and prepare dinner until the aggregate is warm and bubbling. Remove the skillet from the heat. Stir within the queso fresco.
- Spoon approximately 1/three cup beef aggregate inside the center of each dough circle. Brush the rims of the dough circles with water. Fold the dough in half of over the filling. Crimp the rims with a fork to seal. Brush the empanadas with the egg. Place the empanadas onto a baking sheet.
- Bake for 20 mins or till the empanadas are golden brown.
Notes :
- Serving Suggestion: Delicious served with salsa, guacamole or bitter cream for dipping.
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