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CHEESY EMPANADA SKILLET

1 pound lean ground beef browned with diced onion and minced garlic in olive oil. I used salt, pepper, cumin, oregano, paprika, taco seasoning ( or you can just add chili powder, red pepper, onion powder, garlic powder) stir in seasonings once meat is browned .. add in 1 can of diced tomatoes and half can water or chicken broth, I just used water. Add a can off jalapeño’s (optional) still till bubbly and thick,

I  also added two scoops of my leftover brown soup beans just because I had them and wanted to use them up

(I also added two slices of pepper Jack cheese to thicken it and then turned off heat)
Can make a few single empanadas if you wish before making skillet .. just roll out some pie dough thin
pour your filling  into 10 inch cast iron skillet
.. cover with provolone cheese,
then cover with shredded Mexican blend cheese (or whatever you got on hand).
Add  your top crust .. push down the sides of your pan and pinch.
Use knife to make a few vent holes,
and then do an egg white/milk wash over top
bake @400 degrees for 30 min in hot oven.
Serve with mashed potatoes and sour cream and corn
 

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