Recipe Index

Empanada Grande


1 package (15 ounce) refrigerated pie crusts (2 crusts)

½ pound lean ground beef

1/3 cup pitted ripe olives, sliced

1/3 cup finely chopped onion

3 tablespoons snipped fresh cilantro

1 cup (4 ounces) shredded Mexican cheese blend

1/3 cup thick & chunky salsa

1 ½ tablespoon Pantry Southwestern Seasoning Mix (you can substitute taco seasoning)

1 garlic clove, pressed

1 egg, lightly beaten

Sour cream & additional salsa


Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Meanwhile, cook & stir ground beef in large skillet over medium-high heat until meat is no longer pink. Remove from heat; drain. Combine meat, sliced olives, chopped onion, cilantro, cheese, salsa, seasoning mix & garlic, mix well.


Place one pie crust in pie dish, spread beef mixture evenly over bottom. Top with other crust, brush beaten egg on top. Cut slits in top crust with knife. Bake 25-30 minutes or until deep golden brown. Cut into wedges. Serve with additional salsa or sour cream.