Easy cheesy taco empanadas are quick to make with 4 simple ingredients – refrigerator biscuits, taco meat, refried beans, and lots of cheese.
Why this recipe works
Taco meat, refried beans, and melty cheese wrapped inside soft biscuit dough? Count me in. These taco empanadas are super easy to make, kid-friendly, and the perfect way to use up leftover taco meat. Sometimes the simplest meals turn out to be the absolute best.
Top your taco hand pies with a dollop of sour cream, chopped green onion, and salsa fresca for the ultimate twist on taco Tuesdays.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
DOUGH – You don’t have to make homemade pie crust to make these taco empanadas. You can use refrigerated pie crusts, but because they are round, when you cut them into smaller circles you are forced to have scraps. You would have to meld those scraps back together with your existing pieces. Not a huge deal by any means, but an easier way is to use large refrigerator biscuits. I used Pillsbury Grands, but generic brands will work too.
How to Make Taco Empanadas
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 375 F and line a baking sheet with aluminum foil.
- Flatten a biscuit on the foil lined baking sheet 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.
Frequently Asked Questions & Expert Tips
Yes, absolutely! There are so many combinations of ingredients you can add to these, just keep in mind you won’t want to add things like lettuce to the meat mixture, as it’ll get soggy when baked in the oven. A can of diced green chiles, chopped jalapenos, or diced onion would be my go-to additions.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or air fryer.
Yes, to freeze, place the unbaked empanadas on a parchment lined baking sheet and flash freeze until the dough has mostly hardened. Flash freezing prevents the empanadas from sticking together. Remove from freezer and place the empanadas in a large ziptop bag or air-tight container and freeze for up to 3 months. You can allow them to thaw before baking, or bake straight from frozen, adding extra time in the oven as needed.
Serving Suggestions
These taco empanadas are perfect for lunch or dinner, and kids will love helping make them as well. They can easily be microwaved or even enjoyed cold as leftovers for the following day. They’re also a nice freezer meal for those nights you just don’t feel like cooking.
Pictured above is the original photo from this recipe I made back in October of 2014. I always like to garnish my taco empanadas with either pico de gallo, sour cream, sliced green onion, chopped tomatoes, onion, or lettuce.
Ingredients
- 16 ounce large refrigerator biscuits like Pillsbury Grands
- 3/4 cup refried beans divided
- 1 cup shredded cheddar cheese divided
- 3/4 cup prepared taco meat divided
Optional garnishes:
- chopped tomato
- chopped green onion
- sour cream
- lettuce
Things You’ll Need
- Baking sheets
- Aluminum foil
- Measuring cups and spoons
Before You Begin
- You can easily double this recipe for more or to freeze for later.
- To freeze, place the unbaked empanadas on a parchment lined baking sheet and flash freeze until the dough has mostly hardened. Flash freezing prevents the empanadas from sticking together. Remove from freezer and place the empanadas in a large ziptop bag or air-tight container and freeze for up to 3 months. You can allow them to thaw before baking, or bake straight from frozen, adding extra time in the oven as needed.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or air fryer.
- Feel free to add a can of diced green chiles, some chopped jalapenos, or diced onion to the meat mixture if desired.
- You don’t have to make homemade pie crust to make these taco empanadas. You can use refrigerated pie crusts, but because they are round, when you cut them into smaller circles you are forced to have scraps. You would have to meld those scraps back together with your existing pieces. Not a huge deal by any means, but an easier way is to use large refrigerator biscuits. I used Pillsbury Grands, but generic brands will work too.
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 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.
