Beef/Elk · Favorite Recipes · Mexican

Taco Empanadas

We made empanadas once a long time ago. My brother served a mission in Buenos Aires, Argentina and he wrote home about how much he loved the empanadas. So we found a recipe and tried it out. It was pretty good!

So when I found a taco empanada recipe I thought, why not? We love tacos around here and anything finger food friendly is fun. The Hubs and I liked them. We weren’t exactly fans of the corn, but everything else was good! Little Man has issues when you change the appearance of something so it wasn’t exactly his favorite. And Sweet Pea, well, she is just in a weird phase all together so I just gave her meat. BUT, she wouldn’t eat the meat until I removed the corn. *eye roll* So this one was not kid friendly for my kids, but I wouldn’t let that stop you. I have picky kids 😉

2 cups Flour
1/2 cup finely shredded Sharp Cheddar Cheese
1/2 tsp Salt
1/2 tsp Baking Powder
1/4 cup Crisco
3/4 cup Warm Milk
1 Egg, beaten
Frozen Empanada Discs, thawed

1/2 lb Ground Beef
Taco Seasoning Mix
1/3 cup Refried Beans
1 cup Mozzarella Cheese, shredded
1 cup Corn (opt)
Salt to taste (opt)

In a medium bowl combine the flour, cheese, salt, and baking powder and mix well.
Add the crisco with fingers/fork/pastry blender and work until mixture is like cornmeal.
Warm the milk and add the egg and beat well.
Make a well in the center of the flour mixture and pour in the milk mixture.
Use your hand to mix the flour and milk mixtures together to form a ball — you may need to add more flour if the mixture is too sticky.
Cover and allow to rest while you prepare the filling.

Preheat oven to 400*F.
Prepare the meat according to taco seasoning mix directions.
Add the corn to taco meat when done cooking and set aside.
Roll out the dough and cut into circles about 4″ in diameter.
Spread about a spoonful of refried beans over half of the circle leaving space at the edge.
Use about a spoonful and a half of meat mixture and arrange over the refried beans.
Sprinkle a little mozzarella over top.
Fold the disc in half and seal the edges with your fingers and use the fork tines to decorate and seal even more.
Place empanadas on a sheet pan covered with parchment paper.
Bake for about 20 minutes.
Let cook for a few minutes and then serve.
Feel free to serve with sour cream, salsa, guacamole… You know, you’re favorite taco toppings! 😉

{Source: Dough & Filling}

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