Beef & Cheese Mini-Empanadas

This is a quick version of empanadas.  If you'd like an easy snack food for your kids or late snack with your friends, this is a good one to try.

1 lb. ground chuck

1/2 small yellow onion, diced

1 jalapeno, diced

1 envelope taco seasoning

3/4 cup water

2 tubes crescent rolls

1/2 cup shredded Mexican cheese

Brown ground chuck, onion and jalapeno until meat is cooked through. 

Add taco seasoning mix and water and cook until mixture thickens.  Remove from heat.

Unroll crescent rolls being careful not to separate.  Press seams together firmly.  Using a small biscuit cutter cut circles out of dough. 

Place 1 t. meat into each circle and top with a sprinkling of cheese.

Carefully fold over dough into a half moon shape and press edges together with tines of a fork.  Prick top of empanada with fork.

Preheat oven to 350 degrees.  Coat baking sheets with cooking spray and carefully place empanadas on baking sheets.  Cook for 12-15 minutes until golden brown. 

Serve with chopped cilantro, sour cream, salsa and/or thinly sliced green onions.