Taco Empanadas

By Tonya_Speed

Mini pasty turnovers filled with a spicy meat, corn and green chile mixture. Serve with spicy taco sauce.

Ingredients

• 2 packages (15 oz. each) refrigerated pie crusts
• 1 1/2 cups chopped cooked meat
• 1/2 cup chopped onion
• 1 can (11 oz.) Mexican-style corn, drained OR 1 1/4 cups frozen whole kernel corn
• 1 cans (4 oz.) chopped green chiles, drained
• 1 jar (14 oz.) Pace® Mexican Creations Mild Taco Cooking Sauce

Details

Servings 32
Adapted from campbellkitchen.com

Preparation

Step 1

Preheat oven to 400°F. Let pie crusts stand at room temperature for 15 min.
Mix meat, onion, corn, chiles and taco cooking sauce. Cut 8 (4") rounds from each pie crust, re-rolling dough as needed. For each empanada, place 2 tbsp. meat mixture in center of each round. Pinch edges together to seal. Place on baking sheets.
Bake 20 min. or until golden brown. Heat remaining taco sauce and serve with empanadas.