I love to find ways to cook a meal with less than 5 ingredients.
Cleaning up is faster, cooking is faster, plus with only 5 things I can usually remember them all and not have to read from a cookbook.
Win. Win. Win.
When you’re making a pot roast try to save some extra and make this a couple nights later, but if pot roast isn’t in your future just use the premade Hormel one that’s next to the meat in the grocery store. You really won’t be able to tell the difference. I like to use the Mexican cheese blend, but any you have on hand will do.
Refrigerated pie crust (2 Crusts per package)
Left over pot roast (or heat & serve premade)
Shredded cheese
Chopped green chilies
Roll out the pie crust on a baking stone and top with 4 little piles of shredded pot roast. Top with a generous amount of cheese, then finish with a spoonful of chopped green chilies.
Meat, cheese, chilies.
Cover it all up with the second pie crust and cut into fourths. Press and crimp the edges so none of the gooey-ness leaks out while you’re baking.
Meat pies!
Bake for about 20 minutes at 350, just until it’s all golden brown.
Serve with salsa and sour cream. Enjoy.
Nom, nom! I’ll try them…will you shoot me if I make my own crust?
Thank you honey those were delicious.:)
Paula, maybe you can teach me to make my own crust?
Kevin, you’re welcome.
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interesting….
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I love the empanadas – I recently tried it it was a huge success at home – thanks – love your web site very much