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Corn, Black Beans & Beef Empanadas

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 2 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • Filling
  • 1 Tbsp. olive oil
  • 2 medium onions, finely chopped
  • 6 garlic cloves, minced
  • 1/2 cup frozen corn
  • 1/2 cup canned black beans, rinsed
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/8 tsp. ground cloves
  • 1 pound 85% lean ground beef
  • 1/2 cup chicken broth
  • 1/2 cup packed cilantro leaves, coarsely chopped
  • Salt
  • Pepper
  • 1/2 cup taco shredded cheese blend
  • 1 package empanada rounds
make it
Filling:
Heat the oil in a skillet and saute the onions and garlic until softened. Add the corn, black beans, cumin, cayenne, and cloves and cook until fragrant. Crumble the beef into the pan and brown. Add the chicken broth to the pan to deglaze and transfer the beef mixture to a bowl; cool.

Stir in the cilantro leaves into the beef mixture and season with salt and pepper to taste. Continue to cool completely in the refrigerator. Once cooled completely, fold in the cheese.

Assemble:
Preheat the oven to 425 degrees F and place a large baking sheet in the oven. Using the premade empanada dough, place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and old dough over the filling. Press the edges to seal and crimp the edges using a fork.

Bake:
Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas on to the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas on a wire rack or 10 minutes and serve.

FREEZE:
Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze lat. When ready to prepare, preheat oven to 425 degrees F and place a large baking sheet in the oven. Drizzle 2 Tbsp. of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.
Notes
This recipe is from What's Cookin, Chicago? and is her adaptation from a Cook's Illustrated recipe.
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