As the sun sets and the aroma of spices wafts through my kitchen, I can’t help but feel a wave of excitement for dinner. Taco Empanadas are my little secret for transforming leftover taco night into a culinary delight. The first crunch of the flaky biscuit dough gives way to a warm, cheesy filling that’s both satisfying and incredibly easy to make. Perfect for busy weeknights or a fun family meal, these hand-held treats are sure to please all ages.
Imagine your family gathered around the table, each person eagerly biting into their own golden empanada, filled with savory taco meat and creamy refried beans. It’s a dish that not only brings delicious flavors but also creates heartwarming moments you’ll cherish. Plus, they’re freezer-friendly—so you can whip up a batch ahead of time and have a future meal ready in a flash! Let’s dive into this simple and tasty recipe that makes homemade goodness accessible for everyone.
Why are Taco Empanadas a Must-Try?
Quick and Easy: Taco empanadas take minimal time to prepare, making them perfect for busy weeknights or impromptu gatherings.
Kid-Friendly Delight: Kids love the fun shape and savory filling, ensuring they’ll devour every bite.
Flavor Packed: Each empanada brims with seasoned taco meat, creamy refried beans, and melted cheese for a burst of flavor in every morsel.
Versatile Option: Swap in your favorite proteins or veggies, making it easy to adapt to different tastes.
Freezer-Friendly: Prepare a big batch and freeze them for quick meals later; just bake and serve for an easy weeknight dinner!
Transform your dinner routine with these delightful bites, and don’t forget to check out our tips on how to store leftovers for future enjoyment!
Taco Empanadas Ingredients
• Here’s everything you need to create delightful taco empanadas that are both easy and satisfying!
For the Empanada Dough
- Refrigerator Biscuits – These make the base easy to work with and provide a soft, flaky texture; homemade dough can be used for a from-scratch approach.
For the Filling
- Prepared Taco Meat – This is the star of the dish, packed with flavor and protein; feel free to use ground beef, turkey, or even a vegetarian option.
- Refried Beans – Adds creaminess and helps bind the filling together; consider using black beans for a fun twist!
- Shredded Cheddar Cheese – Delivers gooey richness; Monterey Jack can be substituted for a different flavor profile.
Optional Garnishes
- Chopped Tomato – Adds freshness and a splash of color; top off your empanadas for an appealing presentation.
- Chopped Green Onion – Provides a nice crunch and a mild onion flavor to complement your taco empanadas.
- Sour Cream – Gives a creamy balance to the savory filling; Greek yogurt could work as a healthier version.
- Lettuce – Offers a fresh, crisp topping; add just before serving for the best texture.
Now let your creativity flow and enjoy the delicious experience of making taco empanadas with your loved ones!
How to Make Taco Empanadas
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Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil to prevent sticking. This sets the stage for crispy, golden empanadas.
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Flatten each biscuit by pressing the heel of your hand down from the center outward. Aim for about a 5-inch round, ensuring it’s thin enough to hold the filling without breaking.
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Spread refried beans by placing 1 tablespoon in the center of each biscuit. This creamy layer acts as both flavor and binding, setting the foundation for your delicious filling.
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Add shredded cheese on top of the beans by sprinkling about 1 tablespoon onto the mixture. This cheesy goodness will melt perfectly during baking, creating a heavenly bite.
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Spoon taco meat onto the cheese with about 1 heaping tablespoon for extra flavor. This savory filling is what brings your empanadas to life with every juicy bite.
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Fold the biscuit over to create a pocket, then seal the edges tightly with your fingers. Pinching or crimping them shuts in all that deliciousness, ensuring nothing leaks out while baking.
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Poke holes on top of each empanada using a fork. This allows steam to escape, helping them bake evenly and achieve that perfect crisp.
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Bake for 12-15 minutes until golden brown and slightly puffed. Keep an eye on them; you want a beautiful golden finish that invites everyone to dig in!
Optional: Serve with a dollop of sour cream for an extra creamy twist.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Taco Empanadas
Fridge: Store leftover taco empanadas in an airtight container for up to 3-4 days. Reheat in the oven for 10-15 minutes at 350°F (175°C) to restore crispness.
Freezer: For long-term storage, flash freeze unbaked taco empanadas on a baking sheet. Once frozen, transfer them to a ziptop bag and keep for up to 3 months.
Reheating: To reheat frozen taco empanadas, bake from frozen at 375°F (190°C) for 15-20 minutes until heated through and golden brown.
Room Temperature: Allow empanadas to cool completely before storing at room temperature for up to 2 hours; any longer isn’t recommended for safety.
What to Serve with Taco Empanadas?
Elevate your family meal with delicious sides that complement the savory and cheesy goodness of these handheld delights.
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Creamy Guacamole: Creamy and rich, guacamole adds a luscious layer that pairs beautifully with the crispy empanadas.
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Fresh Salsa: Bright and tangy, fresh salsa brings a refreshing crunch that balances the hearty flavors within each empanada.
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Mexican Rice: Fluffy and subtly spiced, this side dish rounds out the meal while offering a comforting texture alongside the crispy bites.
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Mexican Street Corn: Sweet corn grilled with creamy mayo and spices provides a delightful contrast to the savory filling, offering a burst of flavor.
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Refried Beans: Serve warm with a sprinkle of cheese on top. This classic pairing echoes the filling while providing a hearty element to the meal.
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Pico de Gallo: This fresh tomato salsa bursts with flavor, adding a crispy touch that brightens the overall dish and makes every bite refreshing.
Add a chilled beverage like horchata or a fruity mocktail to complete your taco night experience!
Taco Empanadas Variations & Substitutions
Feel free to personalize your taco empanadas with these fun and creative twists that add a little flair to your meal!
- Vegetarian Delight: Replace taco meat with grilled vegetables like zucchini or peppers for a lighter, flavorful option. This veggie version is just as satisfying and packed with nutrients.
- Spicy Kick: Mix diced jalapeños or chipotle peppers into your filling for an extra heat burst that will warm you right up. The spiciness will elevate flavor profiles, making each bite exciting!
- Cheese Swap: Use crumbled feta or goat cheese instead of cheddar for a tangy twist that complements the savory filling beautifully. It brings a delightful richness to the empanadas!
- Herb Infusion: Add fresh cilantro or taco seasoning to the refried beans for wonderful depth and aroma in the filling. These herbs will brighten up the entire dish and leave everyone craving more.
- Different Dough: Experiment with puff pastry or homemade empanada dough instead of biscuits for a flakier texture that’ll melt in your mouth. The contrasting texture adds a gourmet touch to your meal.
- Beans Variety: Switch out refried beans for black beans or lentils, enhancing the protein content while providing a different flavor profile. This variation balances creaminess and heartiness!
- Breakfast Version: Stuff your empanadas with scrambled eggs, cheese, and cooked chorizo for a delicious breakfast twist. Start your day right with a flavorful, hand-held meal that’s easy to grab and go!
- Sweet Surprise: Try adding a hint of cinnamon and sugar to the filling, then follow with apple slices or peaches for a dessert variation that will tantalize your taste buds. It’s a delightful take on the classic hand pie!
Expert Tips for Taco Empanadas
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Seal It Well: Ensure the edges of each empanada are tightly sealed to prevent filling from leaking out during baking. A good seal makes all the difference!
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Watch the Fillings: Avoid using watery vegetables like lettuce in your empanadas to keep them crisp. Stick to drier ingredients for the best flavor and texture.
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Experiment with Spices: Feel free to add extra spices like cumin or chili powder to the taco meat for a flavor boost, but don’t over-season, as it might overpower the dish.
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Flash Freezing: If prepping ahead, flash freeze unbaked empanadas on a baking sheet before transferring them to a ziptop bag. This prevents sticking and makes them easy to store.
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Dough Variations: For a different texture, try using puff pastry or pie crust instead of biscuits. Each brings its own delightful twist to the taco empanadas.
Make Ahead Options
These Taco Empanadas are a fantastic meal prep solution for busy home cooks! You can prep the filling (taco meat, refried beans, and cheese) up to 3 days in advance, storing it in an airtight container in the refrigerator. Additionally, you can assemble the empanadas and flash freeze them unbaked for up to 3 months, which prevents them from sticking together. When you’re ready to enjoy, simply bake them straight from the freezer, adding an extra few minutes to the cooking time. This way, your delicious Taco Empanadas will be just as flavorful, and you’ll have a delightful homemade snack ready with minimal effort!
Taco Empanadas Recipe FAQs
How do I select the right biscuits for taco empanadas?
Absolutely! When choosing refrigerator biscuits, look for those that are fresh and have no dark spots or dents in the packaging. I recommend getting the flaky, layered varieties for the best texture. If you prefer a homemade touch, you can always opt for your favorite biscuit dough recipe; either way, freshness is key!
How should I store leftover taco empanadas?
To enjoy your taco empanadas later, simply place them in an airtight container in the refrigerator. They’ll stay delicious for about 3 to 4 days. When reheating, pop them back in the oven at 350°F (175°C) for 10-15 minutes to restore that crispy exterior that’s simply irresistible!
Can I freeze taco empanadas?
Yes, indeed! To freeze taco empanadas, first flash freeze the unbaked ones by placing them on a baking sheet, making sure they’re not touching. Once they’re frozen solid (typically about 1-2 hours), transfer them into a ziptop freezer bag. They can be stored for up to 3 months. When you’re ready to bake, no need to thaw—just bake straight from frozen at 375°F (190°C) for around 15-20 minutes until golden brown.
What are some common issues I might face while making taco empanadas?
One common issue is filling leakage due to improperly sealed edges. To ensure a good seal, after folding the biscuit over, make sure to pinch or crimp the edges firmly. If you’re using a filling that has a lot of moisture, such as fresh veggies, pack it lightly, or consider using drier ingredients. This maintains the delightful crispiness of your empanadas!
Are taco empanadas suitable for those with dietary restrictions?
Absolutely! Taco empanadas can be easily adapted for different dietary needs. You can use ground turkey or lentils for a healthier protein option. For gluten-free diets, opt for gluten-free biscuit dough or a gluten-free pie crust. If you’re concerned about dairy, try using dairy-free cheese alternatives or skipping the cheese entirely. Just make sure to check labels for any potential allergens if you’re serving guests with sensitivities.
Taco Empanadas: Quick and Cheesy Family Favorite Snack
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil to prevent sticking.
- Flatten each biscuit by pressing the heel of your hand down from the center outward, aiming for about a 5-inch round.
- Spread 1 tablespoon of refried beans in the center of each biscuit.
- Add about 1 tablespoon of shredded cheese on top of the beans.
- Spoon 1 heaping tablespoon of taco meat onto the cheese.
- Fold the biscuit over to create a pocket and seal the edges tightly with your fingers.
- Poke holes on top of each empanada using a fork to allow steam to escape.
- Bake for 12-15 minutes until golden brown and slightly puffed.
