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Lacey’s Pantry: Beef Empanadas
By Lacey Vilhauer
Ingredients:
1 package of pre-made pie crust (2 rolls) (or make your own dough!)
1 pound of lean ground beef- drained
1/4 cup diced onions
1/2 medium diced bell pepper, any color
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 cup Mexican blended cheese
1 egg
Instructions:
Preheat oven to 350 F. Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft. Drain any excess fat. Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes. Remove from burner.
Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.
To read more, pick up a copy of the January issue of NTFR Magazine. To subscribe call 940-872-5922.
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To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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When it comes to show cattle, the Welpers know a thing or two including how to prepare for the cold winter months and the Texas major show season run.
To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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Although is seems to be most adapted to clay soils, this plant can be found on a wide variety of soil and moisture conditions.
To read more, pick up a copy of the November edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
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