Beef Empanadas

The filling can also be used for burritos, tacos, enchiladas. Just add a can of El Pato of your choice and it pops up the flavor. If you don't want to make the pastry, a can of pop biscuits may also be used.

Make sure you drain well, for empanadas. If runny, then you're not doing it right. 

Filling:

2 TBS butter

chopped onion

1 lb ground beef

2-3 large tomatos chopped or 1 large can diced

1 can chopped green chilies or 4-5 seeded and diced roasted green chilies 

salt, pinch of oregano, pinch of chili powder

optional: can of El Pato (yellow, red, or green)

Cook onions in butter until tender. Add beef, brown it up. Add rest of ingredients. Simmer for 30-40 minutes. Drain. Eat in other things or let cool for empanadas. 

Pastry:

1 1/2 cups flour

3/4 t salt

1/2 cup cold Crisco

4-5 TBS water

Mix dry. Cut in crisco like pie crust. Add water. Roll out and cut circles with large glass or biscuit cutter. Place 1 1/2-2 TBS filling in center. Fold over and seal with fork. Bake at 350 for 20-30 minutes until browned OR deep fry those suckers until golden brown.