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Prepare as directed, using KRAFT Lite Zesty Italian Dressing, extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Assemble empanadas as directed; place on parchment-covered baking sheet. Refrigerate up to 24 hours, then bake as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment paper in airtight container. Freeze up to 2 weeks. Thaw completely in refrigerator before baking as directed.
For best flavor, prepare filling ahead of time. Refrigerate overnight to allow flavors to blend.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
it is similar to the original recipe, however, chile or jalapeno is actually optional, paprika is to give some color when they are baked, but I must say it is a good recipe.
there is noting stating how much lard to as to the flour mixture. Should I use my own judgment. I don't want the dough to be to flakely.
Se parece pero no es la real receta, pues no necesitas ni queso paprika y mucho menos chile o aji.