Want to shake up Taco Tuesday by making a typical weeknight dinner very different but still easy and delicious? This Beef Taco Empanadas recipe does just that!
These moon-shaped empanadas are everything you love about taco night stuffed inside a flaky pie crust and then baked until golden brown.
Trust me, these perfect little hand pies will be a huge hit at your next tailgate, pot-luck dinner, or Cinco de Mayo party!
Original Post: February 2022 | Updated: August 2023
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
Jump to:
Certainly! Taco empanadas offer a delightful combination of Mexican flavors and convenience. Here are three reasons why you'll likely love them:
- Mexican Flavors: Taco empanadas offer traditional Mexican cuisine's rich and bold flavors.
- Convenient and Portable: Empanadas are known for their portability and ease of consumption. Taco empanadas take the convenience factor up a notch by combining the handheld nature of empanadas with the familiar flavors of tacos.
- Simple Preparation: Making taco empanadas is relatively easy and doesn't require extensive culinary skills. You can use pre-made empanada dough, readily available in grocery stores, or make your dough if you prefer.
What are empanadas
Empanadas are a pastry turnover traditionally filled with savory ingredients. This great recipe has a southwest flare giving them a fun twist on taco night.
This is a great recipe if you want something to do with leftover taco meat!
Simple ingredients for easy taco hand pies
Find a complete list of ingredients in the recipe card below:
- Refrigerated Pie Crust - A homemade pie crust would work great too.
- Ground Beef - 80 / 20 is recommended.
- Spices - Including smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
- Tomato Sauce
- Black Beans - Drained and rinsed.
- Mexican Blend Cheese (Mixture of cheddar cheese and Monterey jack cheese)
- Egg - After the beef empanadas are assembled, you'll use this as an egg wash.
How to make taco empanadas
Step 1: Over medium-high heat, cook the ground meat in a large skillet until it is cooked through. Drain any fat from the pan.
Step 2: Lower to medium heat and add chili powder, paprika, garlic powder, onion powder, cumin, pepper, salt, and tomato sauce. Stir until combined. Cook for another minute.
Step 3: Stir in the beans and continue to cook until they are heated through.
Step 4: Preheat the oven to 400°. Line a large baking sheet with parchment paper or spray it with cooking spray.
How to assemble empanadas:
Step 1: Use a small dust of flour on your work surface. Roll out the empanada dough to ⅛ inch thickness. Grab a small bowl or large cookie cutter.
Turn the bowl upside down and press down to cut a large circle. Cut out circles as close together as possible. Gather any remaining dough and gently press back together, then roll and cut out more circles until all of the dough has been used.
Step 2: Place a tablespoon of the beef mixture in the middle of the circle. Add a teaspoon of cheese over the top of each empanada.
Step 3: Dip your finger in a tablespoon of water and dampen the edge of the dough. Fold the circle over and press edges together to seal.
Step 4: Use a fork and seal the edges of the pies. Place on the pan.
Step 5: Use a pastry brush and brush each empanada with the beaten egg.
Repeat with remaining empanadas.
Step 6: Place the pan in the oven and bake for 12 - 15 minutes until the pies are golden brown.
Step 7: Remove from oven and serve with chunky salsa, homemade guacamole, and sour cream.
Variations and toppings for Mexican empanadas
- Lighten up the recipe with ground turkey instead of ground beef.
- Substitute refried beans for the black beans.
- Try adding corn or red bell pepper to the filling.
- The fresh flavor of cilantro is the perfect garnish.
- Serve with my Easy Mexican Salsa or delicious Pineapple Salsa.
- If you have the ingredients for Pico De Gallo, try this recipe from Mom's Dinner.
- Serve with Spanish rice, tortilla chips, sour cream, and guacamole.
- Make vegetarian empanadas with this recipe.
Tips and storage
Make a big plate of nachos if there is any leftover taco meat.
Store leftover empanadas in an airtight container in the fridge for up to 5 days.
They can be frozen for up to three months.
Use my Homemade Taco Seasoning mix instead of the spices (1 heaping tablespoon).
More Mexican recipes
Cream Cheese Enchiladas - You'll love how quickly and easily this recipe comes together, and all you need is chips and salsa to serve with the casserole.
Mexican Chicken Breast - These boneless, skinless chicken breasts are full of Mexican flavor and bake to perfection in just 18 minutes.
Mexican Salsa -This salsa is made in just 5 minutes and tastes like what they serve at your favorite local Mexican restaurant.
Taco Empanadas
Ingredients
- 1 Refrigerated Pie Crust
- 1 lb Ground Beef
- 1 tsp Chili Powder
- ½ tsp Smoked Paprika
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Cumin
- ¼ tsp Black Pepper
- ½ tsp Salt
- 1 cup Tomato Sauce
- ½ cup Black Beans Rinsed and Drained
- 1 cup Mexican Blend Cheese
- 1 Egg Lightly Beaten
Instructions
- Cook the beef in a large skillet until it is cooked through. Drain any fat from pan.
- Add chili powder, paprika, garlic powder, onion powder, cumin, pepper, salt and tomato sauce. Stir until combined.
- Cook for another minute. Stir in the beans and continue to cook until they are heated through.
- Preheat the oven to 400° and spray a cookie sheet with cooking spray.
- On a floured work surface, roll out the dough to ⅛th inch thickness. Grab a small bowl or large cookie cutter. Turn the bowl upside down and press down to cut a large circle. Cut out circles as close together as possible. Gather any remaining dough and gently press back together, then roll and cut out more circles, until all of the dough has been used.
- Place a tablespoon of the beef mixture in the middle of the circle. Add a teaspoon of cheese over the meat.
- Dip your finger in water and dampen the edge of the dough. Fold the circle over and press together to seal.
- Use a pastry brush and brush the pies with the bean egg.
- Use a fork and seal the edges of the pies. Place on the pan.
- Repeat with remaining pies.
- Replace the pan in the oven and bake for 12 - 15 minutes until the pies are golden brown.
- Remove and serve with your favorite toppings.
Notes
-
- If there is any leftover taco meat, make a big plate of nachos.
-
- Store leftover empanadas in an airtight container in the fridge for up to 5 days.
-
- They can be frozen for up to three months.
-
- Use my Homemade Taco Seasoning mix in place of the spices (1 heaping tablespoon).
Kristy Murray, Linger
Such a great Taco Tuesday recipe, Jill. These sound fantastic! I've never made empanadas before, so now I have a reason and a recipe to make them. Thanks so much for sharing!
Jill
Thank you Kristy. They truly are easy to make and I love that they are baked and not fried.
Kristin
Yummy! I’ve always loved empanadas. They are great to grab and go as well.
Jill S
So easy and soooooo yummy! Can’t wait to make them again!
Jill S
So easy and so so delicious! Will definitely make them again. And love the golden color too!
Anonymous
So glad I saw this today !! Thanks for the reminder about this awesome recipe ! I love it and it is so easy and tasty !! Happy Taco Tues !!