Mexican Taco Empanadas
This recipe is just too easy not to share with you...and the best part is our kids love it (and love to help make it)! I made these one day last week for a play-date and the kids thought they were pretty neat. You can improvise the filling with anything you think would be good...I have made them with chicken, ground turkey, and the traditional beef empanadas.
Mexican pastry shells
1-1.5lb ground beef
One package Taco Mix
6oz salsa of your choice
Start out with these pastry shells, I get them in the local Mexican store in the refrigerator section. I usually pick up several packages and keep some in the freezer.
I browned some ground meat in the slow cooker, added a package of taco mix and half a jar of mild salsa. Let this cook until the meat is browned and it is ready to fill the shells.
Spray a cookie sheet with cooking spray so the shells don't stick.
Here comes the part the kids love helping with...
Fill the shells with the meat mixture and fold over. Use a fork to press the shells together. Wisk an egg and lightly paint the shells with the egg. My four year old daughter loves helping with this part. Using the fork while pressing into the dough is great for her little fingers.
Bake in oven at 375degrees for approximately 20 minutes or until golden brown. Delicious!