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Goodness in every bite.

Recipe Summary

Difficulty: Easy
Preparation: 15 min
Cooking: 10 min
Makes: 8 main course servings servings
Best Suited for: Dinner Party,Exotic,

Nutritional Information

Per Serving (Calories 557, Protein 16 g, Fat 34 g, Carbohydrates 48 g)

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Beef Empanadas De Picadillo

Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice.
2garlic cloves, minced
1onion, minced
½sweet red or green pepper, finely diced
1 lb (500 g)Lean or Extra Lean Ground Beef Sirloin or Round*
1 cup (250 mL)salsa
1 tbsp (15 mL) chili powder
1 tsp (5 mL)ground cumin
¾ cup (175 mL)sliced green olives (chopped if making tapas-sized empañadas)
½ cup (125 mL) raisins
Salt and pepper
4frozen pie shells, thawed
1 egg, lightly beaten
  1. Cook garlic, onion, diced pepper and ground beef in a large skillet using medium heat, stirring occasionally for 8 to 10 minutes until beef is browned and completely cooked. Drain if necessary.
  2. Add salsa, chili powder and cumin; reduce heat to medium-low and simmer 3 to 4 minutes. Remove from heat; stir in olives and raisins. Season to taste and cool completely.
  3. Cut each pie shell in half to make main course empanadas. Form each of the 8 pastry pieces into a ball; roll out each into a 7-inch (18 cm) round. Use 1/2 cup (125 mL) ground beef mixture for each empanada. Moisten pastry edges with water; fold over and seal with fork. Place empanadas on parchment paper or foil-lined baking sheet; prick and brush each with beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown.
  • *Other Options: Lean Ground Chuck, Lean/Extra Lean Ground Beef
  • Tapa-sized Empanadas: To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.
  • Make Ahead: freeze unbaked empanadas in sealed container for up to 1 month; bake from frozen in a 350°F (180°C) oven for 20 to 25 minutes. To make 40 tapas-sized empanadas, cut each pie shell into ten 3-inch (8 cm) rounds and fill with 1 tbsp (15 mL) beef mixture.

Mexican Beef Steak Quesadillas

Made with beef fast-fry steaks, these quesadillas are super fast and easy. You can't go wrong with this quesadilla recipe — kids of all ages love them. In summer, you can prepare the quesadilla on the grill (see Grill Option).

Middle Eastern Beef Steak Pockets

For the healthiest version of this recipe, use whole wheat pita and lean beef cuts. The secret to tender marinating steak is to cook the beef only to medium and to slice it across the grain as thinly as possible.

Clever Ground Beef Quesadillas

These mildly spiced, nutrient-packed beef quesadillas are more of a meal than the traditional cheese recipe.

Barbecue Beef Hand Pies

For quick meals when everyone is on the go, these hand pies are handy! Bake them up ahead and then just warm up for a minute in the microwave.

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