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Categories:
vegetable onion garlic green chili pepper ground allspice ground cinnamon ground beef tomato salsa sour cream sweet chili sauce green salad
Viewed: 71 - Published at: 5 years agoIngredients
- 1 tbsp vegetable or peanut oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 1 None fresh long green chili pepper, seeded and finely sliced
- 1/2 tsp ground allspice
- 1 tsp ground cinnamon
- 1 lb ground beef
- 1 1/4 cups jarred chunky tomato salsa
- 2 pkg refrigerated pie crusts (4 crusts)
- 1 1/2 cups sour cream
- 1 tbsp sweet chili sauce
- None None Mixed green salad, to serve
Method
- Preheat the oven to 425°F. Line a large baking pan with parchment paper.
- Heat the oil in a large skillet on medium heat. Cook and stir the onion, garlic, chili pepper and spices for 3 mins. Add the ground beef. Cook, stirring with a wooden spoon to break up the lumps, for 4 mins or until brown.
- Stir in the salsa. Bring to a boil. Reduce heat to low; simmer, uncovered for 5 mins. Cool.
- Lightly roll out or press pie crusts on a floured surface into a square. Cut each crust into 4 squares. Spoon filling evenly onto each square. Top each with a little sour cream. Fold the pastry over to enclose the mixture; press the edges with a fork to seal. Place on the prepared tray.
- Bake for 20-25 mins or until golden brown. Combine remaining sour cream with the sweet chili sauce. Serve the empanadas with salad and the sour cream mixture.
