Taco Empanadas with Pie Crust + Video
User Reviews
5
Taco Empanadas with Pie Crust + Video
Description
This recipe uses ground beef cooked with red onions and taco seasoning, then mixed with refried beans and shredded cheddar and pepper jack cheeses for a hearty filling. The filling thickens slightly as it cools, making it easier to handle. Circle shapes are cut from rolled pie crust dough and filled with the beef and cheese mixture before being folded into half-moons and sealed around the edges.
The empanadas are brushed with beaten egg to promote an even, glossy golden crust during baking at 400°F (204°C) for about 15 minutes. The baking process yields crisp outer shells and a warm, savory interior with melted cheese and seasoned meat.
These empanadas can be served as a snack, appetizer, or main dish, suitable for casual meals or gatherings. The recipe notes that the filling can be frozen at the shaping stage for convenience. Using homemade or store-bought pie crust is adaptable to preference and availability.
Ingredients
- 1 lb ground beef (80/20)
- 1 red onion medium, chopped
- 2 tbsp taco seasoning (See Note 1)
- 1 cup refried beans (See Note 2)
- 1/2 cup cheddar cheese shredded
- 1/2 cup pepper jack cheese shredded
- 4 pie crust frozen/thawed 2 packages double pie crusts
- 1 egg beaten
Instructions
- Preheat oven to 400°F.
- In a large skillet brown ground beef, red onion and Taco Seasoning Spice Blend over medium heat, breaking up to crumble.
- Add the refried beans and stir in cheese. Set aside to cool slightly. Meat mixture will thicken.
- On a lightly floured surface, roll out a pie crust to about 1/8-inch thickness. Using a 4 inch round circular mold (I used the refried beans container lid) cut 6 circles, re-rolling dough if needed. Repeat with other pie crusts for 24 circles.
- Top each dough circle with about 2 tablespoons of the filling. Fold in half and press edges with a fork to seal. (You can use a 4-inch mold or dumpling press if you have one). Place on a lined baking sheet. (See Note 3)
- Brush the tops and sides with beaten egg then pierce the top of each with a fork. Bake for about 15 minutes or until golden brown.
Notes
- Prepare the taco seasoning blend yourself or use your preferred store-bought mix for seasoning the beef.
- Use about 1 cup (8 oz) of refried beans to maintain a firm filling that holds together well.
- The shaped empanadas can be frozen airtight for later baking; brush with egg wash after thawing before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 233mg | 10% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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