I’ll be making these once again this week. This recipe was originally from Betty Crocker; one of my pet peeves is product placement in recipes; this is the 21st century, and bloggers are global which means that many people do not have access to Uncle Doohickey’s Gobbers, and have no idea how much “1 package” is! When it comes to recipe ingredients, I’m a scratchaholic. The Bisquick is a clone recipe I’ve already posted, and here you’ll find a good recipe for taco seasoning mix; there are hundreds out there on the web, but this is one I’ve used and like.
SOUTHWEST BEEF EMPANADAS
1 lb. (450 gr.) lean ground beef
1 oz. (30 gr.) taco seasoning mix
2/3 C. water
2-3 small potatoes, finely diced
8 oz. (225 gr.) carrots, finely sliced or diced
1 Tbs. dried minced onion (or 2 Tbs. fresh, finely chopped)
4½ C. Bisquick mix
1 C. boiling water
Heat oven to 400°F (200°C). Line a baking sheet with baking paper, or grease with butter or oil of choice.
In a pan, sauté the diced potatoes and carrots in a splash of coconut oil or olive oil a minute, then add the beef and cook, stirring occasionally, until done; drain. Stir in taco seasoning mix, the water, & onion. Reduce heat to medium; cook for a few minutes, stirring occasionally.
In a bowl stir the Bisquick mix and boiling water together until a dough forms. On a surface sprinkled with Bisquick mix, roll the dough in the mix to coat; knead. Divide dough into 6 balls. Pat or roll each ball into 7-inch (18 cm) round. Place on the baking sheet. Spoon about ½ C. beef mixture onto one half of each round. Moisten the edge of each round with water and fold over the beef mixture, pressing the edges with a fork to seal. Cut 3 small slits into the top of each crust to allow steam to escape.
Bake at 400°F (200°C) for 18 to 20 minutes or until light golden brown.
TACO SEASONING MIX
In a small bowl, combine the following ingredients:
¼ tsp. onion powder
2 tsp. paprika
½ tsp. cayenne pepper
4 Tbs. flour
1 ½ tsp. powdered beef bouillon
½ tsp. sugar
3 tsp. dried chopped onion
2 ½ tsp. salt
4 tsp. chili powder
½ tsp. garlic powder
Mix well, and store in a sealed jar. This should be enough for ~25 tacos.