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Beef Picadillo Empanadas

16 servings

What You Need

1/2 cup chopped onions
2 cloves garlic, minced
1 lb. lean ground beef
3/4 cup tomato sauce
1 small Granny Smith apple, peeled, chopped
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup raisins
1/4 cup slivered almonds, toasted, chopped
4 KRAFT Singles, quartered
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten


Serving Size 1 serving
Amount per Serving
Calories 220.00kcal 220.00kcal
Fat Cal 0
Total Fat 14.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Cholesterol 35.00mg
Sodium 350.00mg
Total Carbohydrates 15.00g
Dietary Fibers 1g
Sugars 3.00g
Protein 10.00g
Vitamin A 2% • Vitamin C 2% • Calcium 6% • Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Beef Picadillo Empanadas

Make It

Cook and stir onions and garlic in large skillet on medium-high heat 3 min. Add ground beef; cook 10 min. or until done, stirring occasionally. Stir in tomato sauce; cook 5 min. Add apples, bacon, raisins and nuts; mix well. Cook 5 min., stirring frequently. Remove from heat; cool completely.
Heat oven to 400°F. Unroll pie crusts on lightly floured surface; cut each into 8 wedges. Use rolling pin to stretch each wedge, 1 at a time, to make 1 inch larger. Spoon about 1/4 cup meat mixture onto center of each wedge; top with Singles piece. Fold dough in half to completely enclose filling; press edges together to seal.
Place on parchment-covered baking sheet; brush with egg.
Bake 20 min. or until golden brown.
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