Easy Baked Muffin Tin Empanadas
You'll love the flavor of these savory, flaky, and flavorful beef empanadas baked in a muffin tin.
Servings: 12 Empanadas
Calories: 85cal
Cost: $15
Equipment
- 1 12-count muffin tin
- large skillet
- cutting board & knife
- oven adjusted to the center rack position
Ingredients
- 16 ounces Laura's Lean 92% Lean/8% Fat Ground Beef
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 3 garlic cloves minced or pressed
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon ground chili powder
- 10 ounces green chilies and tomato (RO*TEL)
- 12 empanada dough discs thawed
- ½ cup shredded cheese
- green onion *for garnish
Instructions
- In a medium skillet, brown the ground beef over medium heat. Drain off any excess fat.
- Stir in the onion, garlic, cumin, oregano, salt, and chili powder. Cook until the vegetables are soft, about 5 minutes.
- Stir in the green chilies and tomato.
- Preheat oven to 400 degrees F. (200 degrees C).
- Grease a 12-cup muffin tin. Unroll the empanada dough circles. Place dough discs in each muffin cup and press firmly down.
- Spoon the beef mixture into the prepared muffin cups.
- Bake for 15 minutes, or until the pastry is golden brown.
- Remove from the oven and sprinkle on cheese.
- Bake for an additional 5 minutes.
- Let cool for a few minutes before serving. Garnish with green onion, if desired.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1empanada | Calories: 85cal | Carbohydrates: 2g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 192mg | Potassium: 187mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg