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Colombian beef and potato empanadas
7
Points® value
Total Time
1 hr 57 min
Prep
45 min
Cook
42 min
Serves
12
Difficulty
Easy
Colombian empanadas go heavy on the spices, which make them extra good. Using frozen dough is the key shortcut in this recipe.
Ingredients
Olive oil
1 tbsp(s)
Bulgogi (beef stir fry)
¾ pound(s), strips, cut into 1/4-inch pieces
Onion
1 medium, cut into 1/4-inch dice
Yukon gold potato
1 medium, peeled and cut into 1/4-inch dice
Plum tomato
1 large, halved, seeded, and cut into 1/4-inch dice
Garlic
3 clove(s), large, minced
Chili powder
2 tsp(s)
Ground cumin
2 tsp(s)
Kosher salt
½ tsp(s), or to taste
Cilantro
⅓ cup(s), chopped fresh
Goya Discos para empanada dough
12 item(s), or other brand, thawed
Egg
1 large, lightly beaten
Fat free salsa
2 cup(s)