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.
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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!
Print It Rate ItIngredients
- 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
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.
Nutrition
This post originally appeared here on Oct 29, 2014 and has since been updated with new photos and expert tips.
Amanda Davis
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Nina says
I saw this recipe this morning and made it for dinner I rolled out the dinner rolls and spray the pan so that the door would not stick it came out very good
Amanda Formaro says
So glad you enjoyed it Nina!
Sarah Purdey says
What is this recipe in English? Is a biscuit, pastry? What is a cup measurement? Thank you.
Amanda Formaro says
Hi Sarah. Biscuits in the U.S. are like a flake bread dough, but they don’t contain yeast. There’s a homemade recipe here https://amandascookin.com/twd-sweet-cream-biscuits/
Billie says
I thought after you drizzle the outside and before you add the cheese, some crushed Doritos might be good. Only for what you are eating that night tho, as I think they would get soggy if you froze them.
Maybe for the frozen ones you could sprinkle a little taco seasoning on the outside?
I love how versatile these are! You could probably do fajitas, gyros, fruit, chocolate pudding, beef stew….oh, my brain is going into overload! I love love love this idea!
Heather Sommerer says
So easy and they turned out great! any idea how many calories in each?
Sam Keidel says
Could they be deep fried ? I kinda wanna try that.
Amanda Formaro says
I have not personally tried that, but I would think that would work!
Shilo says
My boyfriend just found this recipe and was so excited about it Im headed to the store now to make a late dinner. Can’t wait to see how they turn out.
Amanda Formaro says
Hope you enjoyed them!
Katy says
Making these right now in my oven!! The look delicious and smell good! Thanks for the recipe
Amanda Formaro says
Hope you enjoyed them Katy!
Cheryl Blue says
They freeze wonderful and micro great.
Beth R says
I was wondering if you have ever tried freezing them? I was going to try to make them up and freeze them before I bake them.
Amanda Formaro says
I haven’t tried that Beth, but my GUESS would be that you need to parbake them first. Parbake – bake them just until a crust begins to form, but the biscuit doesn’t start browning.
Cheryl Blue says
They freeze wonderful and micro wave great
Melissa says
Making these for dinner tonight, my kids love tacos and I am sure they will love this as well
Amanda Formaro says
Hope you enjoyed them!
Kyle says
How many Empanadas does this recipe make?
Amanda Formaro says
There are 8 biscuits in a can :)
Sara says
I just cam across this..
Looks delicious. .
Im going to make these Friday night, but I was wondering, is it actually one single biscuit that makes the crust , or is it one large can with all the biscuits??
It just doesnt look like one single biscuit can cover all the filling??
I really want to make these and dont want mess it up:)
Amanda Formaro says
Hi Sara :) It’s one biscuit per empanada :) So you will get 8 empandas from a can of biscuits. (going from memory and assuming there are 8 biscuits in a can)
Soli says
How many does your recpie feed?
Amanda Formaro says
There are 8 biscuits in a can :)
nina says
Could u fry these instead of bakeing
Amanda Formaro says
I haven’t tried that Nina so I can’t really give advice on it, sorry! However if you try it, would love to hear how it goes :)
Mike says
I have always fried them. When made with empanada wrappers they come out as a flaky, light pastry crust.
Ann says
Does anyone know where I can buy Empanadas wrappers? Live in Pensacola FL, and haven’t had much luck finding them.
Candace says
You can purchase frozen pastry rounds from the frozen section of your grocery store (i.e. Walmart). There are a few brands usually we get the Goya Disco Pastry Dough and I believe it’s 10 round pastrys for a few bucks.
malisa says
Will be making these for Sunday early dinner !!!! I think I will use pizza dough as well. I think I will like it better.
Thanks for the great idea
Amanda Formaro says
Hope you enjoyed them!
BV says
And in the USA, “pasties” are little nipple covers. Isn’t language fun?
Seriously, I’m making this tomorrow night, looks fabulous!
Greg Stewart says
Amanda, I just came upon this recipe — and though it looks as if I may be commenting a year or so “late” (recipes are never really dated, per se, thus why I am using quotations), the pictures make this look like an amazing, delicious dish…and the recipe itself is my favorite kind of cooking (aka, simple)! :-) These truly look awesome, and I cannot wait to try them! Thanks for sharing this recipe; I further cannot wait to explore more recipes you’ve posted, to see what’s in store! :-) Thanks again! God bless! <
Amanda Formaro says
Thanks for your kind words Greg! I hope you enjoyed them and find other things on this blog that you like as well :)
Jessie says
These look amazing! I am definitely making some soon. Pasties are something totally different in the US, lol. Can’t wait to try these.
Amanda Formaro says
Hope you like them Jessie!
Eva Persson says
Could these be frozen and baked later? I think these would make great “freezer meals” if they could be made ahead and frozen.
Amanda Formaro says
I haven’t tried freezing them. If you try it, please stop back and let me know how they turn out!
Mike says
You can freeze them. I put wax paper between them before I stick in the freezer. Also there are several brands of premade wrappers you can buy but I’m not sure where you are located.
Rebecca says
In Germany we had something like this called bierocks made with homemade bread and filled with cabbage and meat. Every day my mother-in-law sent one in my father-in-laws lunch bucket.
Amanda Formaro says
Yes, several cultures have their own version. So fun!
Katy S says
My grandmother was originally from Nebraska, of German decent and lived in Germany for several years. Bierocks are a family favorite of ours!
Kareen says
What’s that recipe if I can ask I would love to try it :)
Liz says
Oh wow – I will definitely be adding this to my Taco Tuesday nights!!! I do them every week :)
Amanda Formaro says
I hope you like them!
Lakeita96 says
Just to make sure are we baking them in the foil folded into a pocket or in a pan. Would love to try and want it right
Amanda Formaro says
The foil is just used to line the pan. So bake them on top of the foil :)
Cheryl Sullivan says
I am going to make these tonight only with pizza crust since I don’t have biscuits. Used to make these at the restaurant I worked at only we deep fried the pizza crust and then filled it with meat and cheese. They were called Super Tacos. And they are on the menu tonight!!!
Amanda Formaro says
Awesome, sounds like a perfect solution!