I didn’t have much in my fridge the other day and came up with this Beef Empanada recipe. All you need is a pack of crescent rolls, ground beef, cheese, red peppers and onions. I am loving the Hot Habernero and Pepper Jack cheese from Cabot. It is spicy and great on any Mexican dish.
These are so easy! Just spread out half of your crescent roll triangles on a greased cookie sheet. Layer your cheese, beef, peppers, onion and then more cheese on each triangle. This recipe only makes 4 empanadas so if you are cooking for a group, I would at least double the recipe.
Top with the other half of crescent rolls and then take a fork and close the edges. Bake according to the crescent roll package. Keep your eye on them so they don’t over cook or get too brown.
Serve with fresh guacamole and sour cream.