Taco Empanadas

By samara72

Made with refrigerator biscuits, these empanadas are a creative way to use ground meat and other ingredients you probably already have on hand.

Ingredients

• 1 can large refrigerator biscuits
• 3/4 cup refried beans, divided
• 1 cup Cheddar cheese, shredded and divided
• 3/4 cup prepared taco meat, divided
• Optional garnishes: chopped tomato, chopped green onion, sour cream

Details

Adapted from amandascooking.com

Preparation

Step 1

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 puling 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.