Empanadas

Have more taco meat leftover?
Here is another quick and easy recipe using your leftever taco meat!

1. Make your favorite double pie crust or buy the pre-made crusts in the refigeration section.
(I used the crust recipe on the back of the Crisco can. It isn't my favorite, but it is quick and easy. For those of you out there who have never tried to make a pie crust, or say you "can't", it really isn't too hard to do. Stick to an easy recipe and just keep trying. You don't have to have any "pie making tools" either. When I started making them I rolled them out on my (clean) countertop using waxed paper on top, cutting the Crisco or butter in with a fork, and rolling them out with a plain vase (which actually worked really well). I did eventually buy a pie mat, pastry utensil, and rolling pin (which I wish I would have bought one without the handles...the one that looks like a tapered stick) but you don't need to go out and buy all of these things to just try it out. But enough about that...)

2. Put about 1/3 cup of meat mixture and however much cheese you want in one of the corners/edges. (Next time I think I will put some Lipton Taco Rice in there, and maybe a few jalapenos for Brian.)

3. Put the second crust on top of the first. Separate the empanadas and "fork" the edges closed.

5. Cook at 350 degrees for 20 minutes or until the crust is done (I keep touching them and when they are firm I take them out.)

6. Add your favorite sides and enjoy! (I would have normally made a cheese dip, but I had already started supper late and didn't want to dirty any more dishes...)

(I did have extra dough leftover that I sprinkled sugar and cinnamon on, baked, and ate for dessert, but that was gone before I remembered to take a picture!)