Game Day Corn & Beef Empanadas

10 min prep 20 min cook 30 min total 26 servings


  • 1 box (14.1 oz.) refrigerated pie crusts, (2 crusts)
  • 1/2 lb. lean ground beef
  • 2 tsp. taco seasoning blend
  • 2 tsp. tomato paste
  • 1/4 cup water
  • 1 cup Birds Eye Fresh Frozen Select Vegetables Sweet Kernel Corn, cooked according to package directions
  • 1/2 cup shredded cheddar cheese
  • 1 egg, beaten


  1. Preheat oven to 400°F.
  2. Arrange pie crusts on lightly floured surface. Using a 4-inch round cookie or biscuit cutter, cut into circles. Roll each circle out slightly to make bigger.
  3. Meanwhile, brown ground beef in large nonstick skillet. Add taco seasoning and tomato paste and cook, stirring frequently, 1 minute. Add water, corn and cheese and cook, stirring frequently, until well combined and cheese is melted.
  4. Place about 1 to 2 teaspoons mixture in center of circles. Fold over dough, pressing firmly with fork to seal edge. Brush each with egg wash.
  5. Arrange on baking sheet and bake 20 minutes or until golden brown.
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