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Beef, Chilies, and Cheese Brujitas

Mexican brujitas filled with ground beef, cheese, green chilies and green enchilada sauce. Fried to perfection!
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Entree
Cuisine: Mexican
Keyword: brujitas, empanadas
Servings: 14 servings
Author: The Flip Flop Wife


  • 2 lbs. Ground Beef
  • 1 packert Lipton Onion Soup Mix
  • 1 medium Potato
  • 2 cups Cheese shredded
  • 14 oz. Green Enchilada Sauce
  • 4 oz Green Chilies diced
  • 4 cups Masa Mix
  • 3 cups Water
  • 1 tsp. Baking Soda


  • Wash and boil one potato until it is soft (able to poke through with a fork). Remove and let cool.
  • Place ground beef into heated pan and brown.
  • Add 1 packet Lipton Onion Soup Mix to the beef and combine.
  • Drain excess liquid from ground beef.
  • Set beef aside.
  • Peel skin from boiled potato.
  • Chop potato into small sections.
  • Add potato to the ground beef.
  • Mash potato into ground beef until there are no chunks and potato is not visible.
  • Place Masa mix into a large mixing bowl. Prepare according to the instructions on the bag.
  • Heat oil in a frying pan to 350.
  • Make an assembly line with the cheese, chilies, meat and enchilada sauce.
  • Line tortilla press with plastic wrap.
  • Using a small scoop, place one scoop of dough onto a tortilla press.
  • Press down to flatten dough.
  • Place about 2 tablespoons of meat into the middle of the flattened dough.
  • Top with 2 tablespoons shredded cheese.
  • Top with 1 tablespoon green chilies.
  • Top with 1 teaspoon enchilada sauce.
  • Using the plastic wrap, lift one end of the dough up over the other to create a half moon.
  • Tightly seal the side of the brujita.
  • Repeat until all dough is used.
  • Place 3-4 brujitas into the frying pan and fry on each side for 1-1.5 minutes, until each side is nicely browned.
  • Using tongs, remove fried brujitas from oil and place on a paper towel lined plate.