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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Shirley Lanhsm says
These were yummy, tasty and easy. Highly recommend
Bryan Coates says
I’m the new chief cook and bottle washer in our home due to medical issues and I love trying your recipes, but where do I find this taco meat with juice that you call for this one? 😵
Shayla says
This is a great recipe. I like to get the small can of biscuit and I end up using 1/2# of burger (no beans). This makes enough for our family of 2. We have this once a week or once every other week. We’ve tried with crescent rolls, and trust me……..don’t! Its edible, but biscuits are SO much better.
Sharon says
Can you cook them in an air fryer oven?
Amanda Formaro says
I have’t tried that. If you decide to give it a go I’d love to hear the results!
Susan Hall says
My husband and I enjoyed making these tonight during the Stay at home COVID -19 crisis.
Instead of using the juice from the Taco Meat, he brushed Taco Sauce onto the bisquit. So easy! I wish I had known about this when my kids were still at home. What a Fun way to get them involved in the kitchen
Amanda Formaro says
Love that idea!
Monika says
You mentioned some people use pie dough. How would you make them if you used store bought pie dough? And which do you prefer taste wise buisquits or pie dough?
Amanda Formaro says
For pie dough you could cut out circles from the pie dough sheets in the refrigerated section. But honestly it would be easier to lay one of those pie dough circles on waxed paper and use a pizza cutter or knife to cut it into 4 pieces. Just quarter it. Then fill and fold over the edges onto each other. They won’t look the same, but who cares! :) And I like the taste of either!
Terry says
Hi! You could use a biscuit cutter to make the circles, stretch out, or roll out with a rolling pin after cutting. I hope this helps.
Allison Godinho says
So good! A new family favorite.
Amanda Formaro says
Awesome, so glad you loved it!
mary leck says
Can you use flour tortillas to make as well?
Amanda Formaro says
I’m not sure how you would seal them closed?
Laurel says
Then you’d have quesadillas!
K says
Thank you for such good information on making these I must try them, but do you have a way to make the wrap out of cornmeal rather than biscuit dough?
Amanda Formaro says
I don’t currently, but I’ll definitely put some thought into that idea, thank you!
Marie says
they make Pillsbury Grands Corn Biscuits!! :)
K. Frye says
Then they would be tamales.
Make pancakes out of cornbread muffin mix.(envelope) Then use pancakes as dough
Ralph says
Great idea
theresa frisby says
These were a really good alternative to traditional tacos.
Amanda Formaro says
So glad you liked them!
Angela Hora says
I modified the recipe a little and used ground turkey and a prepackaged taco seasoning package and light sour cream. Forgot the beans but added more meat. Came out yummy. :)
Amanda Formaro says
Love the substitutions, sounds great!
IFortuna says
Prepackaged taco seasoning!? Really? Make your own. It is fresher and you can customize it to your personal taste. We are a Mexican family and I will give you ideas. We never use garlic in our food, it is not traditional. We use cumin, oregano (Mexican (strong!) or Greek (mild), mild chile powder or paste from cooked seeded chiles, fresh cilantro in pico de gallo, or use homemade enchilada sauce for your gravy. I am not allowed to give out my enchilada recipe but chop some onions, add the spices and herbs above, use loads of chili powder ( one tablespoon per cup of water), flour, make a roux with the oil the onions are cooked in, cook the roux 3 minutes, add chicken bouillon (I use Better Than Bouillon), stir well, and simmer for 30 minutes. We never use tomatoes or tomato products in our enchilada sauce ever! I add other things to make it my own so experiment to make yours special.
Maria says
An empanada is an empanada no matter the filing.
belinda a chavez says
Just wondering how these would work on an entire pie crust, like a giant taco empenada?
Amanda Formaro says
I would imagine that would work! You MAY have to increase the cooking time, but I would just watch it. And I doubt you’ll be able to pick it up and eat it but who knows! ;) Have a fork handy just in case.
JP Colter says
In my experience, pie crusts are too heavy for empanadas but great for pot pies. The refrigerator biscuit way works great.
Lee Vize says
So you think a bunch of these could be made up and frozen? I have a 16 yo son that would absolutely love these!!
Amanda Formaro says
I have not actually tried to freeze these, but I think they would do fine. However you MAY have to par-bake them for 5 minutes first. I would suggest making these for dinner one night and try freezing two of them. Then bake them and see how it works out. Let me know if you try it!
Atinyw says
Great recipe tried it everyone loved it
Amanda Formaro says
Awesome to hear! Glad you enjoyed :)
Evelyn says
Can you make these the night before and bake them off the next morning?
Amanda Formaro says
Hi, Evelyn. Just make sure to refrigerate them and they should be fine :)
Dusty says
Baking these right next w!! I’m excited to see how they come out. I did forget the refried beans and I put the diced tomatoes inside with the meat and cheese. I hope it’s good this way. For some reason my head read the recipe with the matos inside.
Amanda Formaro says
How’d they come out for you, Dusty? Hope they were good!
Samantha says
Could you possibly use a pizza dough to make these?
Amanda Formaro says
I think it would be worth a shot! It may come out a little thicker. Let me know how it goes if you try it! :)
Heather says
These were tasty! Next time I would spray the foil or pan as they stuck.
doraann moenster says
Could you use flour tortillas?
Amanda Formaro says
I’m sure you probably could, though I don’t think the empanadas will come out very thick in that case. I know there are recipes out there that use flour tortillas to make empanadas, though. Let me know if you try it and how it turns out!