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’.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 can large refrigerator biscuits
- 3/4 cup Refried Beans divided
- 1 cup shredded cheddar cheese, divided
- 1 cup prepared taco meat, divided
- chopped tomato optional
- chopped green onion optional
- Sour Cream optional
Ingredients
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Instructions
- Preheat oven to 375 F and line a baking sheet with aluminum foil
- Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward.
- 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.
- 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.
- Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese.
- Repeat these steps for all empanadas.
- Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.
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