Meaty Empanadas

Meaty Empanadas

Southern Living MAY 2005

  • Yield: Makes 12 appetizer servings
  • Cook time: 35 Minutes
  • Prep time: 30 Minutes
  • Chill: 1 Hour


  • 3/4 pound ground beef
  • 1/4 pound sweet Italian sausage
  • 1 large sweet onion, diced
  • 1 1/2 cups sliced fresh mushrooms
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons Cajun seasoning
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 3 (7.5-ounce) cans refrigerated biscuits
  • 1 large egg, lightly beaten
  • Vegetable oil
  • Toppings: salsa and sour cream


Cook ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. Drain and set aside, reserving 2 tablespoons drippings in skillet.

Sauté onion in hot drippings 5 minutes or until tender. Add mushrooms; sauté 2 minutes.

Return beef mixture to skillet; stir in tomato sauce and Cajun seasoning. Simmer, stirring occasionally, 8 minutes or until liquid evaporates. Cool completely. Stir in cheese. Cover and chill thoroughly.

Roll biscuits into 4-inch circles on a lightly floured surface. Spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. Fold edges over, pressing with a fork to seal. Place on baking sheets, and cover with a damp cloth. Chill up to 2 hours, if desired.

Pour oil to a depth of 1/2 inch into a Dutch oven. Fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. Drain on paper towels; serve with desired toppings.


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Meaty Empanadas Recipe