Beef and Bean Tortilla Empanada.
INGREDIENTS.
6 Casa Mendosa® Original Medium Tortillas, warmed1 lb (454g) ground beef1 envelope taco seasoning1 can (473ml) refried beans1 cup (240ml) Colby-Monterey Jack cheese, shredded4 tsp. (20ml) canola oilTo garnish: sour cream and salsa2 eggs, whisked for egg wash.
INSTRUCTIONS.
In a large cast-iron or alternative heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.In the wiped clean skillet warm Casa Mendosa® Original Medium Tortillas for 10-15 seconds on each side, making them more pliable and ready for filling.Place 2 tsp. of ground beef filling, and a sprinkle of shredded cheese in the centre of the tortilla.Fold over tortilla and moisten edges with egg wash; press to seal with fork. Repeat with remaining tortillas and filling.Preheat oven to 425°F (218ᵒC). Place all empanadas in a baking tray coated with cooking spray.Lightly brush empanadas with additional egg wash for shine.Cook for 4-5 minutes or until golden brown.
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