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19 March, 2018

Diet Beef Empanada

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  • Cooking spray
  • 3-1/2 cups diced baking potato (about 1-1/4 pounds)
  • 1 cup chopped onion
  • 1-1/4 pounds ground sirloin
  • 1-1/2 tsps dried oregano
  • 1-1/2 tsps chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • Dash of black pepper
  • 2 large garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1/2 cup beer
  • 1 (10.5-ounce) can beef consomme
  • 1 (14.5-ounce) can diced tomatoes with green pepper and onion, drained
  • 2 Tbsp chopped pitted green olives
  • 1 Tbsp cider vinegar
  • 1 (10.6-ounce) box refrigerated garlic bread sticks


Preheat oven to 350F (about 170C).

Heat a large Dutch oven coated with cooking spray over medium heat. Add potato and onion; cover and cook 7 minutes, stirring occasionally.

Add beef and next 6 ingredients (beef through garlic); cook, uncovered, 7 minutes or until browned, stirring to crumble the meat.

Add flour to pan; cook for 1 minute. Gradually add beer, consomme, and tomatoes; bring to a boil.

Remove from heat. Stir in olives and vinegar.

Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Unroll both dough portions (do not separate dough into bread sticks); roll dough together, forming a 12 x 10-inch rectangle.

Place dough on top of beef mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape.

Gently brush 1 Tbsp garlic spread that is packaged with bread sticks over crust; reserve remaining spread for another use.

Bake for 25 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes before serving.

Makes 6 servings.

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