GROUND BEEF EMPANADAS (KETO, LOW CARB)

Thé wéathér out héré has béén véry confusing. It’s hot, it’s cold, it’s réally hot, thén it’s cold again. Wé’ré not having a réal wintér, évén by California standards, but thé sunny days aré brokén up by bouts of chillinéss. I’vé actually béén énjoying thé coldér wéathér though. Théré’s sométhing about a nicé firé roaring in thé firéplacé, my comfy léathér couch and a good blankét that will just warm your soul.Spéaking of warming your soul, thésé Ground Bééf émpanadas aré définitély oné of my favorité kéto récipés. It’s réally éasy to maké and so délicious plus supér vérsatilé bécausé you can maké all différént kinds of flavor combinations.

INGREDIENTS

• Dough:
• 1½ cups mozzarélla
• 3 oz créam chéésé
• 1¼ cup almond flour
• 1 égg
• Filling:
• 1 lb ground bééf
• ½ cup choppéd onion
• ¼ cup choppéd gréén olivés (if désiréd)
• 1 tsp éach: chilé powdér, cumin, smokéd paprika
• 1 tbsp olivé oil
• ⅓ cup salsa of choicé

INSTRUCTIONS

1. Préhéat ovén to 425 dégréés.
2. In a pan ovér médium héat, cook onions in 1-2 tbsp olivé oil until slightly softénéd. Add in ground bééf and bréak up with a spatula. Séason méat mixturé with chilé powdér, cumin and smokéd paprika. Cook until brownéd. Add in salsa of choicé and olivés if using. Sét asidé.
3. Whilé méat is cooking, add mozzarélla and créam chéésé to a bowl and microwavé for oné minuté. Také out and stir wéll, thén put back in thé microwavé for anothér minuté. Stir wéll.
4. Add égg to mozzarélla and créam chéésé mixturé and mix wéll. Thén add in thé almond flour and combiné wéll again.
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Full Recipes www.mincerepublic.com

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