Easy Cheesy Taco Empanadas: The Ultimate Quick & Kid-Friendly Meal Using Leftovers
Craving a delicious, savory, and incredibly easy meal that brings all the vibrant flavors of Taco Tuesday into a convenient hand-held package? Look no further than these **Easy Cheesy Taco Empanadas**! This recipe is a game-changer for busy weeknights, using just four simple ingredients: refrigerator biscuits, seasoned taco meat, creamy refried beans, and plenty of melty cheese. It’s a delightful twist on classic tacos, perfect for using up leftover taco meat, and guaranteed to be a hit with both kids and adults alike. Get ready to transform everyday ingredients into extraordinary, crispy, and cheesy delights!
Why These Quick Taco Empanadas Will Become Your New Favorite
Imagine perfectly seasoned taco meat, rich and creamy refried beans, and a generous amount of gooey, melty cheese, all encased within a soft, flaky biscuit dough. That’s exactly what you get with these incredible **taco empanadas**. This recipe truly shines for several reasons, making it a staple in any busy household:
- Unbelievably Easy & Quick: With only four core ingredients and minimal prep time, you can have these flavorful hand pies ready for the oven in minutes. Forget complex dough making – we’re taking a brilliant shortcut!
- Kid-Friendly Perfection: The familiar flavors of tacos combined with a fun, hand-held format make these empanadas an instant favorite with children. They’re also a fantastic meal that kids can help prepare, from flattening biscuits to adding fillings.
- Smart Use of Leftovers: Have some leftover taco meat from last night’s dinner? This is the absolute best way to give it a delicious new life! It transforms mundane leftovers into an exciting, fresh meal, preventing food waste and saving you time.
- Budget-Friendly: Utilizing common pantry staples and leftover ingredients makes this recipe incredibly economical. You don’t need fancy components to create a meal that tastes gourmet.
- Versatile & Customizable: While simple, these empanadas are a blank canvas for your favorite taco toppings and additions. Whether you prefer a mild flavor or a spicy kick, you can easily adapt them to your family’s taste.
Top your golden-brown taco hand pies with a dollop of cooling sour cream, a sprinkle of fresh chopped green onion, and a vibrant salsa fresca for the ultimate twist on traditional Taco Tuesdays. Sometimes, the most straightforward meals are the absolute best, and these **cheesy taco empanadas** are a testament to that!
Essential Ingredients for Simple Taco Empanadas
Creating these delightful **easy taco empanadas** requires just a handful of readily available ingredients. The beauty of this recipe lies in its simplicity, making it accessible for even novice cooks. Here’s what you’ll need to gather:
- Large Refrigerator Biscuits: The secret weapon for speed and convenience! We recommend using a brand like Pillsbury Grands for their generous size and flaky texture.
- Prepared Taco Meat: This is where your delicious leftovers shine! If you don’t have any on hand, simply cook up some ground beef or turkey with your favorite taco seasoning.
- Refried Beans: Adds a creamy, savory layer that perfectly complements the meat and cheese.
- Shredded Cheddar Cheese: The more cheese, the merrier! Cheddar melts beautifully and delivers that classic taco flavor. A Mexican blend also works wonderfully.
For exact measurements and a printable version of this delicious recipe, please scroll down to the dedicated recipe card at the end of this post.
Ingredient Spotlight & Smart Substitutions
Let’s dive a little deeper into the ingredients and how you can tailor this **quick taco empanada recipe** to your preferences or what you have on hand.
The Dough – Your Time-Saving Secret:
Taco Meat Options:
The beauty of using **prepared taco meat** is its versatility. If you’re using leftovers, any seasoned ground beef, turkey, or even shredded chicken that’s been flavored with taco seasoning will be perfect. If you’re starting from scratch, simply brown a pound of ground meat, drain any excess fat, and stir in a packet of taco seasoning mix according to package directions. You can even try plant-based ground crumbles for a vegetarian option!
Refried Beans & Alternatives:
Refried beans add a wonderfully creamy texture and authentic Mexican flavor to these **cheesy empanadas**. If you’re not a fan, or don’t have them, you could substitute with mashed black beans or even a thin layer of cream cheese for a different, but equally delicious, creamy element.
Choosing Your Cheese:
While shredded cheddar cheese is a classic choice for its meltiness and flavor, feel free to experiment with other varieties. Monterey Jack, Colby, a Mexican blend, or even a pepper jack for a little heat would all be excellent choices. Freshly shredded cheese tends to melt more smoothly than pre-shredded varieties, but either will work fine in a pinch.
Flavor Boosters:
Want to amp up the flavor inside your **easy empanadas**? Consider mixing a tablespoon of finely diced green chiles, minced jalapeños (remove seeds for less heat), or a small amount of finely chopped onion into your taco meat mixture before filling. Just remember to avoid adding water-rich ingredients like fresh lettuce *inside* before baking, as they will get soggy.
Step-by-Step Guide: Crafting Your Own Taco Empanadas
These step-by-step photos and instructions are here to help you visualize how to make this recipe for **easy cheesy taco empanadas**. For a printer-friendly version complete with precise measurements and detailed instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with aluminum foil for easy cleanup.
- Take one refrigerator biscuit and place it on the foil-lined baking sheet. Using the heel of your hand or a rolling pin, gently flatten the biscuit, working from the center outwards, until it forms a thin, even circle, approximately 4-5 inches in diameter. This thinness will ensure a crispy crust.
- Spread about one tablespoon of refried beans evenly over one half of the flattened biscuit dough, leaving a small border around the edge.
- Sprinkle a generous tablespoon of shredded cheddar cheese directly over the layer of refried beans. This creates a delicious cheesy base.
- Add a heaping tablespoon of your prepared taco meat onto the cheese layer. Don’t overfill, as you need space to seal the empanada.
- Carefully fold the biscuit by pulling the unfilled half up and over the filled half, creating a crescent shape. Press the edges together firmly with your fingers to seal. For a classic empanada look and to further secure the filling, crimp the edges with the tines of a fork. Finally, poke a few small holes in the top of the empanada with the fork to allow steam to escape during baking, preventing it from puffing up too much.
- For an extra layer of flavor and moisture, drizzle a small amount of any leftover juice or seasoning from your taco meat over the top of the folded empanada. Then, sprinkle a final tablespoon of shredded cheese on top – this will create a beautifully golden and crispy cheese crust.
- Repeat these steps for each remaining biscuit, arranging them on your prepared baking sheet with some space in between.
- Bake in the preheated oven for 12-15 minutes, or until the biscuit dough is golden brown and cooked through, and the cheese is bubbly and melted.
Frequently Asked Questions & Expert Tips for Perfect Taco Empanadas
Here are some common questions and invaluable tips to ensure your **easy taco empanadas** turn out perfectly every time!
Absolutely! Customization is one of the joys of this recipe. While you should avoid adding fresh ingredients like lettuce or sour cream *inside* before baking (as they’ll get soggy), a can of diced green chiles, finely chopped jalapeños (deseeded for less heat), or finely diced onion would be excellent additions for more flavor and texture. You could also experiment with a dash of hot sauce, a pinch of cumin, or some smoked paprika mixed into the meat for extra depth.
Storing leftover **taco empanadas** is simple. Place them in an airtight container and keep them in the refrigerator for 3-4 days. To reheat, you can use a microwave for a quick warm-up, but for best results and a crispier exterior, reheat them in an air fryer at 350°F (175°C) for 3-5 minutes, or in a conventional oven at 300°F (150°C) until warmed through.
Yes, these **freezer-friendly empanadas** are perfect for meal prepping! To freeze, arrange the *unbaked* empanadas on a parchment-lined baking sheet in a single layer. Flash freeze them for about 1-2 hours, or until the dough has mostly hardened. This flash-freezing step is crucial as it prevents them from sticking together. Once firm, transfer the frozen empanadas to a large zip-top freezer bag or an airtight container, and they will keep well for up to 3 months. When you’re ready to bake, you can either allow them to thaw overnight in the refrigerator or bake them straight from frozen. If baking from frozen, simply add an extra 5-10 minutes to the baking time, or until golden brown and hot throughout.
A soggy bottom is never ideal! To ensure a perfectly crispy crust on your **biscuit empanadas**, make sure your baking sheet is lined with aluminum foil (or parchment paper) and placed in the center of the oven. Also, ensure you don’t overfill the empanadas, as excess moisture from the filling can lead to sogginess. Pressing the biscuits thinly and ensuring proper sealing also helps. If your taco meat is particularly greasy, draining it well before using is important.
Absolutely! The air fryer is a fantastic tool for these empanadas, often resulting in an even crispier crust. Preheat your air fryer to 350°F (175°C). Place the empanadas in a single layer in the air fryer basket, ensuring they don’t touch. Air fry for 8-12 minutes, flipping halfway through, or until golden brown and cooked through. Cooking times may vary slightly depending on your air fryer model.
Delicious Serving Ideas for Your Taco Empanadas
Topping & Garnish Ideas:
While delicious on their own, the right garnishes can elevate your taco empanadas from great to unforgettable. Always remember to add fresh, crisp toppings *after* baking:
- Classic Toppings: A dollop of sour cream or Greek yogurt, fresh pico de gallo, vibrant salsa, or a generous scoop of guacamole.
- Fresh & Crunchy: Finely shredded lettuce, chopped tomatoes, diced red onion, or thinly sliced green onions add wonderful texture and freshness.
- Extra Kick: A drizzle of hot sauce, sliced jalapeños (fresh or pickled), or a sprinkle of cilantro.
Perfect Pairings:
To make a complete meal, consider serving your **cheesy taco hand pies** with a side of:
- Mexican Rice: A classic and satisfying accompaniment.
- Simple Salad: A crisp green salad with a light vinaigrette balances the richness of the empanadas.
- Corn on the Cob or Esquites: Sweet corn adds a lovely contrast.
- Black Bean & Corn Salad: A refreshing and colorful side.
These empanadas are also a fantastic option for packed lunches, as they can easily be microwaved or even enjoyed cold the following day. For those nights when you simply don’t feel like cooking, they make a convenient and delicious freezer meal that’s ready in minutes. They are ideal for game nights, parties, or any occasion where you want a flavorful, easy-to-eat option!
Pictured above is an original photo from this recipe, which I first shared back in October of 2014. I’ve always loved garnishing my **taco empanadas** with fresh and vibrant toppings like pico de gallo, creamy sour cream, crisp sliced green onion, juicy chopped tomatoes, sharp onion, or fresh lettuce. Don’t hesitate to add your favorites!
Explore More Delicious Taco-Inspired Recipes!
If you love the flavors of tacos as much as we do, you’re in for a treat! These **taco empanadas** are just one fantastic way to enjoy them. Check out some of our other popular taco-themed recipes:
- Taco Pie
- Taco Dip
- Taco Soup
- Walking Tacos
- Taco Casserole
- Taco Pasta Salad
- Homemade Taco Seasoning
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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
- You can easily double this recipe for more servings or to prepare a larger batch for freezing for later.
- To freeze for future quick meals, place the unbaked empanadas on a parchment-lined baking sheet and flash freeze until the dough is mostly hardened. This step is key to prevent them from sticking together. Once firm, remove from the freezer and transfer the empanadas to a large zip-top bag or an airtight container, and they can be stored for up to 3 months. You can allow them to thaw before baking, or for ultimate convenience, bake straight from frozen, simply adding extra time in the oven as needed until golden brown and cooked through.
- Store any baked leftovers in an airtight container kept in the refrigerator for 3-4 days. For best reheating results, use a microwave for speed or an air fryer/oven for a crispier texture.
- Feel free to add a can of diced green chiles, some finely chopped jalapeños, or finely diced onion directly to the meat mixture for an extra layer of flavor and a slight kick if desired.
- While you don’t have to make homemade pie crust to create these delicious **taco empanadas**, using large refrigerator biscuits offers the easiest and most efficient method. Refrigerated pie crusts are typically round, meaning you’d have to cut them into smaller circles and then re-roll the scraps, which adds unnecessary steps. The beauty of biscuits is their perfect size and easy-to-flatten nature. I used Pillsbury Grands in this recipe, but any reliable generic brand of large refrigerator biscuits will work equally well.
Instructions
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Preheat oven to 375 F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
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Flatten a biscuit on the foil-lined baking sheet using the heel of your hand or a rolling pin, starting from the center and working your way outward, until it forms a thin, even circle.
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Spread one tablespoon of refried beans onto one half of the flattened biscuit, leaving a small border.
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Top the refried beans with a tablespoon of shredded cheese.
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Add a heaping tablespoon of prepared taco meat onto the cheese layer. Do not overfill.
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Fold the biscuit by pulling the unfilled side up over the other, pressing firmly to seal the edges with your finger. Crimp the edges with a fork and poke a few holes in the top to allow steam to escape.
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Drizzle a tiny amount of juice from the taco meat over the empanada (if available) and top with another tablespoon of shredded cheese for a golden, crispy finish.
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Repeat these steps for all remaining empanadas, arranging them on the baking sheet.
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Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Nutrition
Serving: 1empanada
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Calories: 333cal
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Carbohydrates: 30g
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Protein: 11g
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Fat: 18g
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Saturated Fat: 6g
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Polyunsaturated Fat: 4g
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Monounsaturated Fat: 7g
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Trans Fat: 1g
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Cholesterol: 30mg
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Sodium: 770mg
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Potassium: 195mg
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Fiber: 2g
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Sugar: 3g
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Vitamin A: 161IU
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Calcium: 139mg
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Iron: 3mg
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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 for **Easy Cheesy Taco Empanadas** originally appeared here on October 29, 2014, and has since been extensively updated with new photos, expanded expert tips, and more detailed instructions to enhance your cooking experience.