Mini Taco Empanadas

INGREDIENTS

1 

tablespoon olive oil

6 

oz. lean ground beef, pork or chicken

2 

teaspoons Old El Paso™ taco seasoning mix

3/4 

cup Old El Paso™ Thick ‘n Chunky salsa (any variety)

1/4 

cup finely grated cheddar cheese

1 

egg

1 

(14 oz.) box Pillsbury™ Refrigerated Pie Crust (refrigerated rolled pie crust)

1/2 

cup guacamole, for serving

1/2 

cup sour cream, for serving

DIRECTIONS

• In skillet, heat oil over medium heat; crumble in ground beef. Stir in taco seasoning; cook for 5 to 8 minutes or until browned. Stir in 1/4 cup salsa; cook for 2 to 4 minutes or until most of the liquid has evaporated and pan is dry. Let cool completely. Stir in cheese.
• Preheat oven to 400° F. Beat egg with 1 tablespoon water; set aside. Unroll pie crusts on clean work surface. Cut out 32 rounds, about 2 1/2 inches each, discarding scraps.
• Place 1 teaspoon beef filling in center of each round; brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling; crimp edges with a fork to seal the dough.
• Brush tops with egg wash. Arrange on large baking sheet lined with parchment paper; bake for about 15 minutes or until golden brown. Serve with remaining salsa, guacamole and sour cream.