Grands Taco Melts Empanadas Food

GRANDS!® EASY TACO MELTS

Steps:

• In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
• Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
• Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

GRANDS!™ EASY TACO MELTS

Steps:

• In medium saucepan, cook beef, drain. Add taco seasoning mix, water and 1/2 cup of the salsa until thickened.
• Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
• Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream.

VENEZUELAN EMPANADAS

Steps:

• Make the filling: Place the beef, bay leaves, 1 tablespoon salt and water to cover in a saucepan and bring to a boil over medium heat. Reduce to a simmer, cover and cook until the meat is almost falling apart, about 1 hour 30 minutes. Transfer the meat to a bowl and shred with a fork; cool. Reserve the broth.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic and shallot; cook until the onion is translucent, about 3 minutes. Stir in the scallion, paprika, sazon completa, oregano, cumin and 1/4 teaspoon pepper. Add the beef and 1 cup of the reserved broth and cook over medium heat until thick, about 10 minutes. Season with salt.
• Make the dough: Mix 3 1/2 cups hot water, the sugar, vegetable oil, butter and salt in a medium bowl until the butter melts. Stir in the cornmeal and flour until a soft dough forms, then knead on a clean surface until the dough comes together. Shape into 12 balls, using about 1/2 cup dough for each.
• One at a time, sprinkle each dough ball with water, place between two pieces of lightly oiled heavy-duty plastic wrap (a cut resealable bag works well) and roll into a 7-inch circle. Remove the top sheet of plastic and place 2 to 3 tablespoons filling in the center of the dough. Use the bottom piece of
• plastic to fold the dough in half over the filling and press to seal. Trim into a half-moon shape with a knife or press down with the round edge of a bowl. Remove the plastic and place the empanada on a parchment-lined baking sheet.
• Preheat the oven to 300 degrees F. Heat 1 inch of vegetable oil in a large skillet until a deep-fry thermometer registers 365 degrees F. Fry the empanadas in batches until golden, about 4 minutes per side. Transfer to a paper-towel-lined baking sheet; keep warm in the oven.
• Make the sauce: Combine the cilantro, olive oil, avocado, bell pepper, scallion, vinegar and garlic in a blender. Add 1 teaspoon salt and 2 teaspoons pepper and puree until smooth. Thin out the sauce with up to 1/4 cup water and serve with the empanadas.

COPYCAT TACO BELL CARAMEL APPLE EMPANADA

Steps:

• Make Filling:.
• In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely.
• Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking.
• Cook:.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F.
• Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving.
• Tip: Copycat Taco Bell Caramel Apple Empanda's can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.

GIANT EMPANADAS

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomatoes and seasonings. Simmer, uncovered, for 15 minutes, stirring occasionally. , Place pastry shells on a baking sheet. Divide filling; spoon half of filling on one half of each pastry, spreading to within 1 in. of edges. Fold other half of pastry over filling and press edges to seal. Beat egg yolk with water; brush over pastries. , Bake at 400° for 20 minutes or until golden. Cut into wedges to serve. Garnish with sour cream, tomatoes, cheese and/or lettuce if desired.

GRANDS! EASY TACO MELTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
• Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
• Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

GRANDS! TACO MELTS

Steps:

• Combine taco seasoning, water, 1/2 cup salsa, and cooked ground beef in a skillet; cook until thickened.
• Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoons cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
• Bake in preheated 375°F oven for 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese, and sour cream.