Diet Beef Empanada isn’t a dish that is normally considered when you’re watching your weight. Most dieters avoid pastry, but I challenge you to be a little more adventurous. Easy recipes for ground beef make dieting easier, too. This one was adapted from Cooking Light.
Ingredients
- 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
Instructions
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.
Diet Beef Empanada
Ingredients
- 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
Instructions
- 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.
