Dinner Recipes

Taco Empanadas

Empanadas can be baked or fried and can be stuffed with sweet or savory fillings – like blueberry pie filling or leftover ground beef and shredded chicken. These taco empanadas make a great meal for leftover taco meat. Perfect for lunches too. They can be easily microwaved or even enjoyed cold. Recipe courtesy of Amanda’s Cookin’.

Print Recipe
Taco Empanadas
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 F and line a baking sheet with aluminum foil
  2. Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward.
  3. Spread one tablespoon of refried beans onto the flattened biscuit. Top refried beans with a tablespoon of shredded cheese. Add a heaping tablespoon of prepared taco meat onto the cheese.
  4. Fold the biscuit by puling one side up over the other and sealing the edges with your finger. Crimp the edges and poke a few holes in top with a fork.
  5. Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese.
  6. Repeat these steps for all empanadas.
  7. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.
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