Ingredients:
– 1 lb lean ground beef (93% lean or higher)
– 1 small onion, finely chopped
– 1/2 cup green bell pepper, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup reduced-fat shredded cheddar cheese
– 1 package refrigerated reduced-fat pie crusts (2 crusts)
– 1 egg, beaten (for egg wash)
– Cooking spray
### Instructions:
1. **Prepare the Filling:**
– Preheat your oven to 375°F (190°C).
– In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
– Add the chopped onion, bell pepper, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
– Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2 minutes to let the flavors combine.
– Remove from heat and let the mixture cool slightly. Stir in the shredded cheddar cheese until evenly distributed.
2. **Assemble the Empanadas:**
– Unroll the pie crusts on a lightly floured surface. Use a round cutter (about 4-5 inches in diameter) to cut out circles from the dough. You should get about 10-12 circles from both crusts.
– Place a spoonful of the beef mixture in the center of each dough circle. Be careful not to overfill.
– Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal. Repeat with the remaining dough and filling.
3. **Bake the Empanadas:**
– Place the empanadas on a baking sheet lined with parchment paper. Lightly spray them with cooking spray.
– Brush the tops with the beaten egg to give them a nice golden color when baked.
– Bake in the preheated oven for 15-20 minutes, or until the empanadas are golden brown.
4. **Serve:**
– Allow the empanadas to cool slightly before serving. Enjoy with a side salad or a dipping sauce of your choice.
### Notes:
– These empanadas can be made ahead of time and reheated.
– For a spicy kick, you can add some chopped jalapeños to the filling.
– To reduce points, you can use reduced-fat cheese and pie crusts.