Ground Beef Taco Empanadas

Ground Beef Taco Empanadas

These Ground Beef Taco Empanadas are everything you love about tacos, stuffed inside pockets of Pillsbury™ Pie Crust and baked until flaky and golden brown. This homemade taco empanada recipe makes 8 total, so it is perfect for date night or taco night when you want something other than tacos. To make a taco empanada, simply mix up the fillings, and add them to a cutout circle of pie crust. Fold the crust over, and seal the edges with a fork to get that picture-perfect edge.
  • 25 Minutes Prep
    45 Minutes Total
  • 4 Servings

Ingredient List

  • 8 oz ground beef (at least 85% lean)
  • 2 tablespoons Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
  • 3 tablespoons water
  • 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1/3 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • 1/3 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)
  • 1 egg
  • 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
  • 1 cup pico de gallo
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Recipe Continues Below

Preparation

  1. Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and 2 tablespoons water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes.
  2. Stir chiles, cheese and beans into beef mixture. In small bowl, lightly beat egg and remaining 1 tablespoon water.
  3. On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup filling over half of each round to within 1/2 inch of edge.
  4. Brush edges with egg wash. Fold dough over filling; press edges firmly with fork to seal. Place on large cookie sheet. Brush tops of empanadas with egg wash. Cut 2 small slits on top of each empanada.
  5. Bake 14 to 18 minutes or until golden brown and filling is hot. Serve warm with salsa verde sauce and pico de gallo on the side.

Expert Tips

  • If you’d like to add a little heat to your Ground Beef Taco Empanadas, try substituting Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend in this recipe.
  • We liked these homemade taco empanadas with Old El Paso™ Creamy Salsa Verde Sauce, but if you prefer, either Old El Paso™ Creamy Queso Sauce or Old El Paso™ Zesty Ranch Sauce would also be delicious.
  • When enclosing the filling in the pie dough, be careful not to pull or stretch the dough, which may cause the taco empanadas to crack in the baking process.
  • Once you master classic taco empanadas, try your hand at this game-day ready Chicken Empanadas Recipe . Form them in football shapes for an irresistible chile-and-cheese-filled appetizer.
  • Apple Empanadas Mini Taco Bowls are an open-faced empanada recipe using Old El Paso™ Mini Flour Tortilla Taco Bowls . Enjoy filling them with the perfect fall apple cinnamon dessert mix.

Nutrition

2 Empanadas Calories 710 (Calories from Fat 410); Total Fat 45g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 65mg; Sodium 1640mg; Total Carbohydrate 58g (Dietary Fiber 1g, Sugars 3g); Protein 17g

% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 8%; Iron 25%;

Exchanges: 1 Starch, 3 Other Carbohydrate, 1/2 Very Lean Meat, 1 Medium-Fat Meat, 1/2 High-Fat Meat, 7 Fat

Carbohydrate Choice: 4

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