I was inspired to make beef empanadas after my husband and I attended the Arizona Taco Festival in Scottsdale last week.
Obviously we were there for the tacos, but we were also able to visit the Holy Hot Sauce Tent sponsored by Shamrock Farms.
We had the chance to try all kinds of hot sauces with a wide range of heat levels, and boy, some of them were really hot.
Thank goodness there was ice cold Shamrock Farms milk to cool our mouths down.
Just like the tacos we ate at the festival, these beef empanadas are filled with fresh ingredients and lots of spices.
Milk is the go-to drink when eating hot and spicy food. It totally helped tame the spice for my husband in the Holy Hot Sauce tent.
Shamrock Farms great-tasting ready-to-drink milk can be enjoyed anywhere at any time.
Even the sweet couple who won the Day of the Day Wedding drinks Shamrock Farms milk to cool things off.
Not a milk drinker? No problem! Serve my spicy beef empanadas topped with sour cream to combat the spice.
The best sour cream starts with the best milk and with Shamrock Farms you can absolutely taste the difference.
The Mucho Taco Eating Contest winner won a year’s supply of Shamrock Farms sour cream. Lucky him!
Shamrock Farms sour cream is perfect for mixing, dipping, and topping, making it a versatile ingredient to keep stocked in your fridge.
More Mexican Recipes You Might Enjoy
- Easy Tamale Pie
- Spicy Homemade Chorizo
- Easy Mexican Mac n’ Cheese Recipe
- Rudy’s Breakfast Tacos
- Easy Breakfast Tostadas
For more news and updates about Shamrock Farms, visit www.shamrockfarms.net and follow www.facebook.com/shamrockfarms and @shamrockfarmsmilk
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.
Serves 2-3 empanadas
These beef empanadas are perfect for lunch, dinner, or even as an appetizer. Its homemade crust is filled with fresh beef, bell pepper, and lots of spices.
1 hrPrep Time
5 minCook Time
1 hr, 5 Total Time
Yields 12 empanadas
- 1/2 pound 85/15 ground beef
- 2 Tablespoons diced yellow onion
- 2 Tablespoons diced green bell pepper
- 1/4 cup tomato paste
- 2 Tablespoons chopped green olives
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 32 ounces oil for frying
- 2 cups flour
- 1 Tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1/2 cup butter, cut in small pieces
- 7-8 Tablespoons cold water
- Cook beef, onion and bell pepper in a medium skillet over medium heat, stirring until beef is not longer pink.
- Add tomato paste, chopped olives, oregano, salt and pepper
- Cook, stirring until heated through, about 3-5 minutes
- Set aside
- Combine flour, chili powder and baking powder in a medium bowl
- Use a pastry blender or two knives to cut butter into flour mixture until coarse crumbs form
- Sprinkle 7-8 Tablespoons cold water while mixing to blend well and form a smooth dough
- Divide pastry and shape into 12 balls
- Keep balls in bowl and cover with a damp towel so they don't dry out
- Roll each ball of pastry between two sheets of waxed paper and roll into a 6-inch circle
- Place one Tablespoon of filling in center of circle, moisten edge and fold over
- Crip edge with a fork
- Repeat with remaining balls of dough
- Heat 32 ounces of oil in a 12-inch skillet to 375º
- Fry a few empanadas at at time for 5-7 minutes, or until golden, turning only once
- Drain on a plate lined with paper towels
- Serve with salsa, Shamrock Farms sour cream and sliced green onions, if desired
Do not leave empanadas unattended while frying to prevent burning.