Name: Beef Empanadas and Mexican Street Corn Salad
Prep time: 30 min
Cook time: 30 min
Ingredients: ½ TBSP Extra-virgin olive oil; 1 cup Corn; 1 TBSP Radish (finely diced); 1 TBSP Scallions (roughly chopped); ¼ TBSP Lime juice; 2 TBSP Chipotle mayo; 1 TBSP Fresh cilantro (roughly chopped); 1 TBSP Cotija cheese ( crumbled); ⅛ tsp Chili powder; Salt; Black pepper; ½ TBSP Extra-virgin olive oil; ¼ cup Onion (chopped); 1 clove Garlic (minced); 8 oz Ground beef; ½ TBSP Tomato paste; ½ tsp Dried oregano; ½ tsp Ground cumin; ½ tsp Paprika; ¼ cup Tomatoes (chopped); ¼ cup Jalapeño pepper (chopped); 6 Empanada dough (or pie dough cut into 5-inch discs); ¾ cup Cheddar cheese (shredded); 1 Egg (beaten); Fresh cilantro (chopped for garnish); ¼ cup Sour cream; 2 TBSP Fresh mint; 2 TBSP Sugar; ¼ cup Lime juice; ½ cup Sparkling water

Beef Empanadas and Mexican Street Corn Salad

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 826kcal

Ingredients

For the Mexican Street Corn Salad:

½ TBSP Extra-virgin olive oil
1 cup Corn
1 TBSP Radish finely diced
1 TBSP Scallions roughly chopped
¼ TBSP Lime juice
2 TBSP Chipotle mayo
1 TBSP Fresh cilantro roughly chopped
1 TBSP Cotija cheese crumbled
⅛ tsp Chili powder

Seasoning:

Salt
Black pepper

For the Filling:

½ TBSP Extra-virgin olive oil
¼ cup Onion chopped
1 clove Garlic minced
8 oz Ground beef
½ TBSP Tomato paste
½ tsp Dried oregano
½ tsp Ground cumin
½ tsp Paprika
¼ cup Tomatoes chopped
¼ cup Jalapeño pepper chopped

For the Empanadas:

6 Empanada dough or pie dough cut into 5-inch discs
¾ cup Cheddar cheese shredded
1 Egg beaten
Fresh cilantro chopped for garnish
¼ cup Sour cream

For the Mojito Mocktail:

2 TBSP Fresh mint
2 TBSP Sugar
¼ cup Lime juice
½ cup Sparkling water
Ice cubes

US Customary - Metric

Instructions

For the Mexican Street Corn Salad:

In a large skillet, heat the oil over high heat. Cook the corn until it begins to char. Remove the pan from the heat and allow the corn to cool completely before using in the salad.
Assemble the salad: In a bowl, combine the corn, radish, scallions, and lime juice, and season with salt and pepper. Toss the corn mixture with chipotle mayo until completely coated. Add a little more if desired. Sprinkle the salad with cilantro, cotija, and chipotle powder. Refrigerate until ready to serve.

For the Filling:

Heat the oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain the grease.
Return the pan to medium heat, and stir the tomato paste into the beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

For the Empanadas:

Preheat oven to 400℉ (204℃) and line a baking sheet with parchment paper.
Lightly moisten the outer edge of a dough round with water and place about 2 TBSP of filling in the center and top with cheese. Fold the dough in half over the filling. Use a fork to crimp the edges together. Repeat with the remaining filling and dough.
Place empanadas on a prepared baking sheet and brush with egg wash. Bake until golden and the filling is warmed through, about 25 minutes.

For the Mojito Mocktail:

In a glass, muddle the fresh mint leaves and sugar together until the mint is fragrant.
Add fresh lime juice and stir well.
Fill the glass with ice cubes and top up with sparkling water. Stir gently to combine.

Serve: Garnish the empanadas with cilantro and serve with sour cream, Mexican street corn salad, and the refreshing mojito mocktail.

Nutrition