Here’s my late Cinco De Mayo post! I am loving all the flavor combination possibilities with empanadas! Check out my addicting beef, chorizo, and potato recipe below!
Beef, Chorizo, and Potato Empanadas
1/2 lb lean ground beef
1 small Yukon gold potato, finely diced, cooked
2 oz chorizo sausage, finely diced
1 1/2 teaspoons sweet Hungarian paprika
1/2 teaspoon cumin
Salt to taste
About 8 Goya Tapas Empanada Shells (can be found at majority of grocery stores, frozen section)
Salsa, Tomatillo sauce, Guacamole, or Sour Cream for dipping!
- Heat oven to 400°F. Line cookie sheet with parchment paper. In a skillet, cook beef and chorizo over medium-high heat, stirring occasionally, until thoroughly cooked; drain.
- In medium bowl, stir together cooked beef, cooked potato, chorizo, paprika, cumin and salt until well combined.
- Layout the empanada shell and put about 2 Tbsp of the beef mixture in each. Put a small amount of water along the edges of the dough. Fold the empanda shell in half over the mixture and using a fork to seal and create a design around the edge.
- Bake for about 15-20 minutes or until golden brown.