Savor the flavor of our Mini Beef Empanadas with Black Beans & Corn. Our Mini Beef Empanadas with Black Beans & Corn are small in size but big in flavor!
What You Need
Original recipe yields 16 servings
3 cups flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup cold butter, cut into small pieces
1/2 lb. lean ground beef
1/2 cup frozen corn
1/2 cup rinsed canned black beans
3/4 cup TACO BELL® Thick & Chunky Medium Salsa, divided
1 cup KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1 egg, beaten
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Process flour, cream cheese and butter in food processor until ingredients are well blended and mixture forms dough that pulls away from side of container.
Place dough on work surface; divide in half. Shape each half into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour.
Meanwhile, brown meat in large skillet on medium heat. Add corn, beans and 1/4 cup salsa; mix well. Cook 5 min., stirring occasionally. Add cheese; cook and stir 2 to 3 min. or until melted. Cool completely.
Heat oven to 425°F. Roll out half the dough into 1/8-inch-thickness on lightly floured surface. Cut into 16 rounds with 4-inch biscuit cutter, rerolling scraps as necessary; place on parchment-covered baking sheets. Repeat with remaining dough and second prepared baking sheet.
Spoon 1 Tbsp. meat mixture onto center of each dough round; brush edge of dough lightly with some of the egg. Hold 1 dough round in palm of hand; compress filling with index finger, then fold dough in half. Return to prepared baking sheet. Repeat with remaining dough rounds. Seal edges with fork; brush tops with remaining egg.
Bake 12 to 15 min. or until golden brown. Meanwhile, mix sour cream and remaining salsa until blended.
Serve empanadas with sour cream mixture.
Prepare using KRAFT Shredded Hot Habanero Cheese.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don’t overdo it on calories.
Add 1 tsp. ground cumin to cooked meat along with the corn, beans and salsa.
These delicious empanadas can be assembled ahead of time. Place in freezer-weight resealable plastic bags. Freeze up to 3 months. When ready to serve, heat oven to 425°F. Place empanadas on parchment-covered baking sheet. Bake 18 to 20 min. or until golden brown. Meanwhile, prepare sour cream mixture as directed. Serve empanadas with the sour cream mixture.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 empanadas each
* 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.