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Taco Empanadas
Taco Empanadas
"These taco empanadas are super easy to make, kid-friendly, and the perfect way to use up leftover taco meat. Sometimes the most simple meals turn out to be the absolute best. Easy cheesy taco empanadas are quick to make with 4 simple ingredients – refrigerator biscuits, taco meat, refried beans, and lots of cheese. 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. "
Serves8
Preparation Time15 min
Cooking Time15 min
Cooking Vessel Sizebaking sheet, aluminum foil, measuring cups and spoons
Ingredients
- 16 ounces Large Refrigerator Biscuits
- 3/4 cup Refried Beans
- 1 cup Shredded Cheddar Cheese
- 3/4 cup Prepared Taco Meat
- Chopped tomato, chopped green onion, sour cream, lettuce
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Preheat oven to 375 F and line a baking sheet with aluminum foil.
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Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward.
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Visit https://amandascookin.com/taco-empanadas/ for full printable recipe.
Read NextOne-Pot Beef and Beans
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