1 pound ground beef
Taco Seasoning
1 cup Chihuahua Cheese
1 Bell Pepper chopped
1 Green Chile chopped
1 tbsp olive oil
1/2 Onion chopped
1/4 cup water
1 egg
Empanada Shells (20-24)
In a large skillet brown ground beef and drain.
While the beef is draining add olive oil, onion, bell pepper, and green chile in the skillet and cook through. Add beef back to skillet, 1/4 cup water, and taco seasoning as desired and simmer about 5 minutes.
Cool beef mixture in bowl. Once cooled add cheese. Then refrigerate mixture.
Stuff empanada shells with fully cooled beef and cheese mixture. Pinch edges closed, use fork to press edges fully.
Preheat air fryer to 400 degrees or preheat oven to 375 degrees.
In a bowl combine egg and a few tbsp water. Coat both sides of empanadas with the egg wash.
Add single layer of empanadas to air fryer at 400 degrees for about 8 minutes flipping midway. If using an oven, place the empanadas on a cookie sheet and bake at 375 degrees for 20-25 minutes, or until golden brown.
If you do not use all of the empanada filling, you can place it in a ziploc bag and freeze it for up to a month. Then thaw when you are reading for round 2 of empanadas.
Recipe submitted by Sydney Buchanan-Riley