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Mini Taco Empanadas

  • Prep 20 min
  • Total 25 min
  • Servings 32
  • Pinterest
    300
  • Print
    611
  • Save
    413
  • Facebook
    78
  • Email
    101

With all of the delicious flavors of tacos, these empanadas will be a big hit with every crowd. Serve as an appetizer, snack or even a light meal. MORE + LESS -

Guest Blogger
September 20, 2016

Ingredients

1
tablespoon olive oil
6
oz. lean ground beef, pork or chicken
2
teaspoons Old El Paso™ taco seasoning mix
3/4
cup Old El Paso™ Thick ‘n Chunky salsa (any variety)
1/4
cup finely grated cheddar cheese
1
egg
1
(14 oz.) box Pillsbury™ Refrigerated Pie Crust (refrigerated rolled pie crust)
1/2
cup guacamole, for serving
1/2
cup sour cream, for serving

Steps

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  • 1
    In skillet, heat oil over medium heat; crumble in ground beef. Stir in taco seasoning; cook for 5 to 8 minutes or until browned. Stir in 1/4 cup salsa; cook for 2 to 4 minutes or until most of the liquid has evaporated and pan is dry. Let cool completely. Stir in cheese.
  • 2
    Preheat oven to 400° F. Beat egg with 1 tablespoon water; set aside. Unroll pie crusts on clean work surface. Cut out 32 rounds, about 2 1/2 inches each, discarding scraps.
  • 3
    Place 1 teaspoon beef filling in center of each round; brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling; crimp edges with a fork to seal the dough.
  • 4
    Brush tops with egg wash. Arrange on large baking sheet lined with parchment paper; bake for about 15 minutes or until golden brown. Serve with remaining salsa, guacamole and sour cream.
 

Nutrition Information

No nutrition information available for this recipe

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