This is a great recipe that is fast to make and surprisingly filling. When I make this it usually makes abt. 16 med size empanadas. If you want large ones you can use two biscuits together but keep in mind you will need to extend cooking time. Usually I only use half the meat mixture and freeze the remaining mixture for next time I want to make these. All you would need to do at that point would be to pop it in the microwave and defrost mix and follow remaining recipe.
Meat filling
1lb ground beef
1/2 med onion
1/2 green bell pepper
1/4 cup black olives
1/4 cup ketchup
4 cloves garlic
salt and pepper to taste
1 cup Cheddar Cheese
2 cans of 8 ct biscuits
Sour Cream
Salsa
Brown ground beef and add remaining meat filling items. Simmer 5minutes add cheese and remove from heat. Press out and flatten biscuits. Add spoon full of filling of mixture. Fold over and press shut. Poke holes in top of empanada with fork and put on sprayed nonstick cookie sheet. Cook on 375 degrees for 13-17 minutes. Remove from oven and let cool for 5 minutes. Once cooled top with favorite toppings.
