Transform your ordinary weeknight dinner into an exciting, flavorful feast with these incredibly easy cheesy taco empanadas. Crafted with just four simple ingredients – convenient refrigerator biscuits, savory taco meat, creamy refried beans, and an abundance of melty cheese – these handheld delights are quick to prepare, perfect for families, and an ingenious way to utilize leftover taco fixings. Forget the fuss of complicated cooking; sometimes, the most straightforward recipes yield the most satisfying and memorable results.
Why These Quick Taco Empanadas Are a Must-Try
Imagine succulent taco meat, rich refried beans, and a generous layer of gooey cheese, all lovingly encased in a soft, flaky biscuit dough. It’s a flavor combination that’s truly hard to resist! These taco empanadas aren’t just delicious; they are a game-changer for busy households and a fantastic culinary hack for using up remnants from your last taco night. Here’s why this recipe deserves a spot in your regular rotation:
- Effortlessly Simple: With store-bought refrigerator biscuits forming the foundation, you skip the time-consuming process of making dough from scratch, making this a true twenty-minute meal prep marvel.
- Kid-Friendly Favorite: Children adore anything they can hold and eat, and these personalized taco pockets are no exception. They’re less messy than traditional tacos and incredibly fun to customize.
- Perfect for Leftovers: Have leftover taco meat? This recipe transforms it into an entirely new, exciting dish, preventing food waste and sparking creativity in the kitchen. It’s a genius way to reinvent dinner.
- Versatile and Customizable: While the core ingredients are simple, these empanadas serve as a blank canvas for your favorite taco toppings and additions, allowing for endless variations to suit every palate.
- Ultimate Weeknight Solution: When time is short, but the craving for something satisfying and comforting strikes, these empanadas deliver. They’re baked, not fried, for a lighter take on a classic.
Serve your warm, crispy taco hand pies with a dollop of cooling sour cream, a sprinkle of vibrant chopped green onion, and a side of zesty fresh salsa to elevate them into the ultimate twist on Taco Tuesday – or any day of the week!
Essential Ingredients for Your Cheesy Taco Empanadas
Gathering your ingredients is the first step to creating these delightful taco empanadas. What makes this recipe so fantastic is its reliance on readily available, simple components that come together to create a complex and satisfying flavor. You’ll find all the precise measurements and detailed instructions in the printable recipe card at the conclusion of this article.
Ingredient Insights and Smart Substitution Suggestions
Let’s delve a little deeper into each core ingredient to ensure your taco empanadas are nothing short of perfect. Understanding your ingredients and their potential substitutions can truly elevate your cooking experience.
The Dough: Refrigerator Biscuits for Ultimate Ease
The secret to the incredible simplicity of these taco empanadas lies in the humble refrigerator biscuit. You absolutely do not need to bother with making homemade pie crusts, which can be time-consuming and often result in wasted scraps due to their round shape when cutting smaller circles. While refrigerated pie crusts *can* work, requiring you to re-meld dough scraps, large refrigerator biscuits offer a far easier and more efficient solution.
- Recommended Brand: I typically use Pillsbury Grands biscuits for their generous size and consistent texture, which bakes up beautifully golden and flaky.
- Generic Alternatives: Don’t hesitate to use generic or store-brand large biscuits. Most major grocery chains offer their own versions that work just as well, often at a more budget-friendly price point.
- Why Biscuits Work Best: Biscuits expand wonderfully in the oven, creating a light, airy, and slightly crispy exterior that perfectly complements the savory filling. Their individual portions mean no waste and easy handling.
The Filling: Taco Meat, Refried Beans & Cheesy Goodness
- Taco Meat: This is where your leftovers shine! Ground beef, turkey, or chicken seasoned with your favorite taco seasoning works perfectly. If you don’t have leftovers, quickly brown a pound of ground meat with taco seasoning according to package directions. Ensure any excess grease is drained before using to prevent soggy empanadas.
- Refried Beans: Canned refried beans are a pantry staple that adds a creamy, earthy layer to the filling. Choose traditional pinto refried beans for an authentic flavor. For a slightly different twist, you could experiment with black bean dip or even mashed pinto beans if you prefer a less processed option. Ensure they are well-mashed and not too watery.
- Shredded Cheese: A key component for that undeniable “cheesy” factor! Medium or sharp cheddar cheese is a classic choice, but a Mexican blend, Monterey Jack, or Colby Jack would also be fantastic. Pre-shredded cheese works for convenience, but for the best melt and flavor, consider shredding a block of cheese yourself. Freshly shredded cheese often melts more smoothly.
Step-by-Step Guide: How to Make Taco Empanadas
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this recipe. For the complete printable version of this recipe, including all measurements and comprehensive instructions, please refer to the recipe card located at the bottom of this post.
- Prepare Your Workspace: Begin by preheating your oven to 375°F (190°C). Line a standard baking sheet with aluminum foil. This step is crucial for easy cleanup and preventing the empanadas from sticking.
- Flatten the Biscuits: Take one biscuit from the package and place it on the prepared baking sheet. Using the heel of your hand, gently but firmly flatten the biscuit, starting from the center and working your way outwards. Aim for an even thickness, creating a circular or slightly oval shape that will serve as your empanada wrapper. This ensures consistent cooking.
Flattening the biscuit dough evenly is key for a consistent crust. - Apply Refried Beans: Spoon approximately one tablespoon of refried beans onto the center of the flattened biscuit. Spread the beans evenly, leaving a small border around the edges for sealing.
A layer of creamy refried beans adds moisture and flavor. - Layer with Cheese: Sprinkle about a tablespoon of shredded cheddar cheese directly over the refried beans. This layer will become wonderfully melty and contribute to the rich, cheesy interior.
Don’t be shy with the cheese – it’s crucial for cheesiness! - Add Taco Meat: Place a heaping tablespoon of your prepared taco meat on top of the cheese layer. Make sure the meat is well-drained to prevent the dough from becoming soggy during baking. Avoid overfilling, as this can make sealing difficult.
The star of the show: perfectly seasoned taco meat. - Fold and Seal: Carefully fold one side of the biscuit dough over the filling to meet the other side, forming a half-moon shape. Use your fingers to firmly press and seal the edges together. For a decorative and secure seal, use the tines of a fork to crimp the entire seam. Additionally, poke a few holes on the top of the empanada with the fork. This allows steam to escape during baking, preventing the empanadas from bursting and ensuring an even bake.
Gently fold and press to form a half-moon shape. Crimp the edges with a fork for a secure and pretty seal. Vent the top with a fork to release steam. - Final Touches: For an extra layer of flavor and moisture, drizzle a small amount of the leftover juice or rendered fat from your taco meat over the sealed empanada. This helps to deepen the savory notes and gives the crust a beautiful sheen. Then, sprinkle a final tablespoon of shredded cheese on top of each empanada for an additional golden, crispy cheese crust.
A final sprinkle of cheese and a drizzle of taco meat juice before baking. - Repeat for All Empanadas: Continue these steps for the remaining biscuits and filling until all your taco empanadas are assembled and ready for the oven.
- Bake to Golden Perfection: Place the baking sheet with the empanadas into the preheated oven. Bake for 12-15 minutes, or until the biscuit dough is beautifully puffed up and golden brown, and the cheese is thoroughly melted and bubbling. Cooking times may vary slightly based on your oven, so keep an eye on them!
Frequently Asked Questions & Expert Tips for Taco Empanadas
Yes, absolutely! These empanadas are incredibly versatile, allowing for many delicious additions to customize the flavor. Just remember to consider how ingredients will hold up to baking. Avoid adding fresh ingredients like lettuce or diced tomatoes directly into the filling before baking, as they will release too much moisture and become soggy. Instead, save those for fresh toppings. Excellent additions to the meat mixture (before baking) include:
- Diced Green Chiles: A small can of diced green chiles adds a mild, smoky flavor without much heat.
- Chopped Jalapeños: For a spicier kick, finely chop fresh or pickled jalapeños and mix them into the taco meat. Remove seeds for less heat.
- Diced Onion: Finely diced yellow or white onion can be sautéed with the ground meat for added depth of flavor.
- Corn: A small amount of drained canned or frozen corn (thawed) can add sweetness and texture.
- Black Olives: Sliced black olives offer a briny note that complements the other taco flavors.
- Bell Peppers: Finely diced bell peppers (any color) can add a fresh crunch and vibrant color.
Storing leftover taco empanadas is simple, making them excellent for meal prep. Allow the baked empanadas to cool completely to room temperature. Once cooled, place them in an air-tight container. They will keep well in the refrigerator for 3-4 days. To reheat, you can use the microwave for a quick warm-up (though the crust may soften slightly) or an air fryer (at 350°F/175°C for 5-7 minutes) or conventional oven (at 350°F/175°C for 10-15 minutes) for a crispier result.
Absolutely! Taco empanadas are fantastic for freezing, making them a convenient future meal. To freeze them, it’s best to do so before baking. Arrange the unbaked empanadas in a single layer on a parchment-lined baking sheet. Place the sheet in the freezer and “flash freeze” them until the dough is mostly hardened (about 1-2 hours). Flash freezing prevents the empanadas from sticking together. Once firm, transfer them to a large freezer-safe zip-top bag or an air-tight container. They can be frozen for up to 3 months.
When you’re ready to bake, you have two options: you can allow them to thaw overnight in the refrigerator before baking as usual, or you can bake them straight from frozen. If baking from frozen, you will need to add extra time in the oven (typically 5-10 minutes more) and monitor them closely until they are golden brown and heated through. This makes them an ideal grab-and-bake option for busy evenings.
The best taco meat for these empanadas is ground beef, turkey, or chicken that has been cooked and seasoned well, and most importantly, drained of excess grease. Leftover taco meat is perfect because it’s already seasoned and ready to go. If making fresh, ensure you brown the meat thoroughly and then mix in your preferred taco seasoning (store-bought packet or homemade blend) with a little water, allowing it to simmer until the liquid is absorbed. This ensures the meat is flavorful and not too wet, which could make the biscuit dough soggy.
Yes, easily! To make these taco empanadas vegetarian, simply swap the taco meat for a plant-based alternative. Excellent options include seasoned black beans (mashed or whole), sautéed finely diced mushrooms with taco seasoning, crumbled plant-based ground “meat” alternatives, or even a mixture of roasted sweet potatoes and corn. Ensure your refried beans are vegetarian as well (many brands are, but some contain lard).
For a crispier crust, there are a few tips:
- Don’t Overfill: Overfilling can prevent the dough from baking evenly and becoming crispy.
- Preheat Oven Properly: Ensure your oven is fully preheated to the correct temperature.
- Use Foil or Parchment: Lining your baking sheet helps with even heat distribution and prevents sticking, which can aid crisping.
- Avoid Excess Moisture: Make sure your taco meat is well-drained, and refried beans aren’t too watery.
- Brush with Egg Wash (Optional): For an even more golden and slightly crispier finish, you can lightly brush the tops of the empanadas with an egg wash (one egg beaten with a tablespoon of water) before baking. This also gives them a beautiful shine.
Delicious Serving Suggestions for Taco Empanadas
These versatile taco empanadas are perfect for any meal, whether it’s a casual lunch, a hearty dinner, or even a fun party appetizer. Kids especially love getting involved in the making process, and they’re ideal for on-the-go eating. They’re also fantastic as leftovers, easily microwaved or even enjoyed cold the next day. Plus, with their freezer-friendly nature, they make a wonderful grab-and-bake meal for those busy nights when cooking feels like too much effort.
To truly complete the taco experience, don’t forget the garnishes! I always love to adorn my taco empanadas with a variety of fresh toppings to add texture, color, and a burst of complementary flavors. Consider any of these:
- Pico de Gallo: A fresh and vibrant mix of diced tomatoes, onions, cilantro, and jalapeños.
- Sour Cream or Greek Yogurt: A cooling, creamy dollop is essential for balancing the savory flavors.
- Sliced Green Onions: Adds a mild onion flavor and a touch of freshness.
- Chopped Tomatoes: Simple, juicy, and refreshing.
- Shredded Lettuce: Provides a crisp, cool contrast.
- Guacamole or Sliced Avocado: Creamy, rich, and full of healthy fats.
- Salsa Verde: For a tangy, zesty alternative to traditional red salsa.
- Hot Sauce: A dash of your favorite hot sauce for an extra kick.
- Pickled Jalapeños: Adds a sharp, vinegary spice.
For side dishes, consider serving your taco empanadas with a light salad, a bowl of Mexican rice, or some crispy tortilla chips with extra salsa and queso. These easy taco hand pies are sure to become a family favorite!
Explore More Irresistible Taco-Inspired Recipes
If you’ve fallen in love with the convenience and flavor of these taco empanadas, you’ll be thrilled to discover a whole world of other taco-themed delights that are just as easy and satisfying. Tacos aren’t just for Tuesdays; they’re a way of life! Expand your culinary repertoire with these fantastic recipes that capture the essence of your favorite Mexican-inspired flavors in various forms:
- Taco Pie: A comforting casserole that layers all your favorite taco ingredients into a delicious, bakeable pie.
- Taco Dip: The ultimate party appetizer, layered with creamy, cheesy, and spicy goodness, perfect for dipping tortilla chips.
- Taco Soup: A hearty and flavorful one-pot meal, packed with beans, corn, and seasoned ground meat.
- Walking Tacos: A fun and convenient way to enjoy tacos in a bag, perfect for picnics, parties, or game nights.
- Taco Casserole: Another comforting baked dish that brings together all the classic taco flavors in an easy-to-serve format.
- Taco Pasta Salad: A refreshing and zesty salad that combines pasta with taco fixings, ideal for potlucks and summer gatherings.
- Homemade Taco Seasoning: Elevate any taco dish with a fresh, customizable blend of spices made right in your own kitchen.
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Taco Empanadas
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 16 ounce large refrigerator biscuits like Pillsbury Grands
- ¾ cup refried beans divided
- 1 cup shredded cheddar cheese divided
- ¾ cup prepared taco meat divided
Optional garnishes:
- chopped tomato
- chopped green onion
- sour cream
- lettuce
Things You’ll Need
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Baking sheets
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Aluminum foil
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Measuring cups and spoons
Before You Begin (Expert Tips)
- Doubling the Recipe: This recipe is incredibly easy to scale up! You can effortlessly double it to make a larger batch, perfect for feeding a crowd, ensuring you have plenty of leftovers, or for freezing for future meals.
- Freezing Instructions: To preserve your empanadas for later, arrange the unbaked empanadas in a single layer on a baking sheet lined with parchment paper. Flash freeze them until the dough is mostly hardened (this usually takes 1-2 hours). Flash freezing is key to prevent them from sticking together. Once firm, transfer the empanadas to a large zip-top bag or an airtight container and store in the freezer for up to 3 months. You can either thaw them in the refrigerator before baking as directed, or bake them directly from frozen, adding an additional 5-10 minutes to the baking time as needed until golden brown and heated through.
- Leftover Storage and Reheating: Any baked leftover empanadas should be stored in an airtight container in the refrigerator for 3-4 days. To reheat, the microwave offers a quick solution, though it may soften the crust. For best results and a crisper exterior, reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or in a conventional oven at 350°F (175°C) for 10-15 minutes.
- Filling Variations: Feel free to customize your filling! Incorporate a can of drained diced green chiles, some finely chopped fresh or pickled jalapeños for heat, or sautéed diced onion into the meat mixture before assembly. Other great additions include drained corn or black olives.
- Dough Choices: While refrigerated pie crusts can be used, we highly recommend large refrigerator biscuits (like Pillsbury Grands or a quality generic brand) for these taco empanadas. Biscuits are round, perfectly sized for individual empanadas, and eliminate the waste and effort of re-rolling dough scraps that often come with using pie crusts. They provide a wonderfully soft and flaky texture that complements the rich filling beautifully.
Instructions
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Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with aluminum foil for non-stick baking and easy cleanup.
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Take one refrigerator biscuit and place it on the foil-lined baking sheet. Using the heel of your hand, gently flatten the biscuit, working from the center outwards, until it forms an even, approximately 4-5 inch circle.
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Spread one tablespoon of refried beans evenly over the flattened biscuit, leaving a small border around the edge to ensure a good seal.
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Sprinkle a tablespoon of shredded cheddar cheese over the layer of refried beans.
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Place a heaping tablespoon of your prepared taco meat onto the cheese layer. Ensure the meat is well-drained of any excess liquid.
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Carefully fold one side of the biscuit dough over the filling to meet the other side, forming a half-moon. Press the edges firmly with your fingers to seal, then use the tines of a fork to crimp the entire seam for a secure and decorative finish. Poke a few holes on the top of the empanada with the fork to allow steam to escape during baking.
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For added flavor and a beautiful crust, drizzle a small amount of the juice or rendered fat from your taco meat over the top of the empanada. Finish by sprinkling another tablespoon of shredded cheese on top.
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Repeat these assembly steps for each remaining biscuit and the rest of your filling ingredients.
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Bake in the preheated oven for 12-15 minutes, or until the empanadas are puffed, golden brown, and the cheese is melted and bubbling. Keep an eye on them as oven temperatures can vary.
Nutrition
Calories: 333cal |
Carbohydrates: 30g |
Protein: 11g |
Fat: 18g |
Saturated Fat: 6g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 7g |
Trans Fat: 1g |
Cholesterol: 30mg |
Sodium: 770mg |
Potassium: 195mg |
Fiber: 2g |
Sugar: 3g |
Vitamin A: 161IU |
Calcium: 139mg |
Iron: 3mg
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on October 29, 2014, and has since been extensively updated with fresh photos, enhanced instructions, expert tips, and expanded content to provide the most comprehensive guide to making these delicious taco empanadas.