Original Chili Seasoning Mix 
Chili Seasoning Mix Mild 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSavory chili and cheese baked into flaky dough, these Chili Cheese Empanadas by The Beach House Kitchen are incredibly delicious and so easy to make.
Ingredients
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1 Pound Ground Beef
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1/2 Cup Yellow Onion, Chopped
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1/2 Cup Tony’s Original Chili Seasoning Mix, or Mild Seasoning Mix
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8 Ounces Tomato Sauce
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1/2 Cup Water
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1/2 Cup Pinto Beans, Drained
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1 1/2 Cups Cheddar Jack Cheese, Freshly Shredded
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22 Frozen Empanada Dough Discs for Baking, Thawed
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1 Large Egg Plus 1 Tablespoon Water, Mixed Together for Egg Wash
- Clear
Directions
- Preheat oven to 375°F.
- Line two large baking sheets with parchment paper and set aside.
- In a large, deep skillet over medium-high heat, add ground beef and onions. Break up the meat with a wooden spoon. Cook until the meat is no longer pink and the onions are translucent. Drain the fat.
- Return the skillet to medium-high heat and add the 1/2 cup of Tony’s Chili Seasoning Mix, tomato sauce and water. Bring to a boil. Reduce the heat to a simmer and continue to cook for 5 minutes, stirring often. Add the beans and cook for 2 minutes until warmed through. Remove from the heat and let cool slightly.
- Place a few of the thawed empanada shells on a flat surface. Scoop about two tablespoons of the meat mixture in the middle of each dough round and top with some of the shredded cheese. Lightly moisten the edges of the dough round with some water. Fold the dough round in half over the filling, pressing the edges with your fingers and then use a fork to crimp the edges together. Repeat with all of the dough rounds.
- Place the empanadas on the prepared baking sheets. Brush each empanada lightly with egg wash. Bake until warmed through and golden brown, about 20 minutes.
- Serve and enjoy!
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