Baked Empanadas de Picadillo with Arugula Queso Fresco Pickled Onion Salad recipes

Baked Empanadas de Picadillo with Arugula, Queso Fresco & Pickled Onion Salad recipes

Baked Empanadas de Picadillo with Arugula, Queso Fresco & Pickled Onion Salad recipes

By blueapron.com
1 hour 20 minutes

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Details
  • Servings:   4
  • Calories:   607
  • Protein:   28g
  •  
  • Fiber:   5g
  • Sugar:   14g
  • Carb Total:   52g
  •  
  • Trans Fat:   2g
  • Saturated:   12g
  • Fat Total:   31g
  •  
  • Dish:   main course
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Cuisine
  • south american
Comments
Ingredients
  • ¾ Pound Ground Beef
  • 8 Empanada Wrappers
  • 1 8-Ounce Can Tomato Sauce
  • 4 Ounces Arugula
  • 1 Red Onion
  • 2 Ounces Queso Fresco
  • 1 Tablespoon Fiesta Spice Blend (Smoked Sweet Paprika, Ancho Chile Powder, Ground Cumin, Ground Coriander, Garlic Powder, Mexican Oregano, Cocoa Powder & Ground Cinnamon)
  • 1 Tablespoon Red Wine Vinegar
  • 1 Tablespoon Sugar
  • ¼ Cup Dried Apricots
  • ¼ Cup Sliced Almonds
  • ½ Cup Sour Cream
Instructions

Baked Empanadas de Picadillo with Arugula, Queso Fresco & Pickled Onion Salad recipes serves 4 original recipe by blueapron.com.

View original preparation instructions

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