Empanada
prep time 15 min
total time 40 min
makes 8 servings
recipe by: kraft
What You Need!
1 lb. ground beef
1 cup Thick 'N Chunky Salsa
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 cup KRAFT Mexican Style
2% Milk Finely Shredded Four Cheese
Make It!
HEAT oven to 425ºF.
BROWN meat in large skillet; drain. Stir in salsa; remove from heat.
PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.
BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.
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