Stuffed Empanadas with Braised Burgundy Beef Picadillo and Queso Chihuahua
Great way to use up leftover hamburger!
Course Entree
Prep Time 46 minutesminutes
Total Time 46 minutesminutes
Servings 8
Author Must Have Mom
Ingredients
1/2lb.ground beef OR leftover hamburger patties crumbled
1/2cupred bell pepperssmall diced
1/2cupwhite onionssmall diced
1/2Tbsp.fresh garlicminced
1/2cupsweet potatoessmall diced
1/4cupgreen olivesminced
1/4Tbsp.dried oregano
1/2teaspoonground cumin
1/4cuptomato sauce
1Tbsp.Worcestershire sauce
1/4cupHolland House Red Cooking Wine
1/2cupchihuahua cheeseshredded
1– 13.8 oz. can canned pizza crust
1egg
1/4cupwater
Instructions
In a large skillet, cook ground beef over medium heat until cooked through, 10-12 minutes. Drain fat and reserve. NOTE: If using cooked hamburgers, crumble patties into a mixing bowl and add to the skillet after sautéing onion, garlic, sweet potatoes, olives and spices.
In the same skillet, add red bell peppers and white onion and sauté until light golden, about 3 minutes.
Add garlic and sweet potatoes, olives and spices and sauté for another 2 minutes.
Add beef, tomatoes, Worcestershire sauce and simmer for 5 minutes.
Add the Holland House Smokey Burgundy Cooking Wine and simmer for another 2 minutes or until sweet potatoes are cooked through.
Cool mixture in fridge for 30 minutes.
Roll out canned pizza crust to a 1/4” thick rectangle.
Cut 8 squares out of pizza crust and fill each crust with 2 tablespoons of filling and 1 tablespoon of Chihuahua cheese.
Fold over and crimp edges with a fork.
In a small bowl combine egg and water and mix thoroughly.
Brush with egg wash and bake in a preheated 350ºF oven for 14-16 minutes or until empanadas are golden brown.