Taco Empanadas
Taco Empanadas is an European side dish. This recipe serves 8. One portion of this dish contains around 13g of protein, 15g of fat, and a total of 331 calories. For $1.14 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Amandas Cooking has 41159 fans. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up tomato, meat, refried beans, and a few other things to make it today. With a spoonacular score of 91%, this dish is outstanding. Similar recipes include Taco Empanadas, Empanadas de Pipián (Empanadas Filled with Peanuts and Potatoes), and Turkey and Mashed Potato Empanadas - Empanadas De Pavo.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 can of large refrigerator biscuits
¾ cup prepared taco meat, divided
¾ cup refried beans, divided
1 cup shredded cheddar cheese, divided
Optional garnishes: chopped tomato, chopped green onion, sour cream
Equipment:
aluminum foil
baking sheet
oven
Cooking instruction summary:
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 pulling 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.
Step by step:
1. 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.
2. Spread one tablespoon of refried beans onto the flattened biscuit.Top refried beans with a tablespoon of shredded cheese.
3. Add a heaping tablespoon of prepared taco meat onto the cheese.Fold the biscuit by pulling 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.
4. 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.
5. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.
Nutrition Information:
covered percent of daily need
