Green Chile Beef Empanadas

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This is a great way to use left overs. I tweek the recipe a litte bit though. I saute onions and sometimes add diced fried potatoes to mine. I also use fresh roasted green chiles instead of canned ones(as the fresh ones adds more bold and spicy flavor. I also moisten the beef with meduim to hot salsa and sometimes add a little pico de gallo. I serve them with sour cream, salsa and a side of shredded lettuce. So good!

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This was a good use for the leftover beef roast from Beef it Up. Easy to put together and my kids liked the empanadas better than the slow cooker roast we had yesterday. We used shredded cheddar cheese inside ours as we had it on hand. I left off the green chilis for the kids portions, but my husband and I enjoyed them on ours. Like another reviewer, I had to cook mine an extra 5 minutes to get it to brown.

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This was a simple recipe, maybe to simple. I thought it could use some flavor.

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This recipe was absolutely terrific. As stated in previous reviews, I added low-salt taco seasoning to spice things up. My mother doesn't like spicy so I omitted the taco seasoning and green chilis in her serving. She thought it was terrific. Easy to make to taste for each person. It's a keeper!

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Added cilantro and green onions to the filling. Next time I will add lime juice and maybe some olives. Using the leftover beef from her "Beef it Up" show tastes SO much better than the hamburg in many empanada recipes. I had to cook mine 20 minutes for the dough to brown.

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My family really liked this recipe and the Avocado Salad from the episode complemented the meal very nicely. I will definitely make it again and they are SO easy and it's a nice change for leftover beef.

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I made this quite a while ago with both pork and beef. Beef was better...stronger flavor to hold up with the pastry, chilis. So amazingly easy and it makes you look like a pro. So I'm making it again for a fall work nite eve....
I served it with sliced avocado, squirted lime juice and topped with torn cilantro. This time I have some ripe sunburst cheery tomatoes to add to the salad. Really sets off the neutral color of the empanada, and the smooth texture of the avocado with the empanada is perfect. A Keeper, simple recipe....

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I followed a lot of the suggestions from previous reviews. I added onions, seasoned the onions and chicken with a taco seasoning, and rolled the pie crust especially thin so that it wouldn't be too dry. I'm still not exactly sure how to properly seal the empanada, but overall the end result was delicious and my friends keep asking for more!

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I think this recipe needs to be re-written. I only saw the show to see her make the original crock pot dish...which was great. Then viewed the leftover recipes on the FN site.

I thought the instructions were rather vague. I took it to mean slather on the full pie crust and top with other pie crust and magically it would close to make an empanada....I even took the hints and did the egg wash...it wouldn't brown.
I had high hopes for this one...oh well.

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It's a great idea to use those leftovers! I think it's better if you go with your personal tastes and add what you feel necessary (if you want them to be spicy, add more spice..., but they turn out great.