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Beef Taco Empanadas

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(17)
GINA HOMOLKA: Broccoli, Cheese & Potato Soup + Slow-Cooker Beef Tacos + Taco Empanadas + Spicy Turkey and Brussels Sprout Stir Fry + Carne Asada Fries
GINA HOMOLKA: Broccoli, Cheese & Potato Soup + Slow-Cooker Beef Tacos + Taco Empanadas + Spicy Turkey and Brussels Sprout Stir Fry + Carne Asada FriesNathan Congleton / TODAY
RATE THIS RECIPE
(17)

Ingredients

  • Nonstick cooking spray
  • 10 frozen Goya Empanada Discos for baking, thawed
  • cups leftover taco meat, drained
  • 10 tablespoons shredded cheddar cheese
  • 1 large egg, whisked
  • Cooked brown rice, refried beans, guacamole, sour cream and salsa, for serving
  • Chef notes

    I love this recipe because it is easy peasy to make! These delicious hand-held bites are great for using up Taco Tuesday leftovers, and they're perfect for packing in a lunchbox.

    Technique tip: Buy the empanada dough from the freezer section, but if you can't find that you can use refrigerated pie crust and cut the circles out with the lid of a wide jar.

    Preparation

    1.

    Preheat the oven to 350°F. Place a silicone baking mat on a large baking sheet and coat with nonstick cooking spray.

    2.

    Place an empanada dough disc on your work surface. Take 2 tablespoon of the leftover taco meat and place in the middle of each disc. Top with 1 tablespoon cheddar cheese.

    3.

    Using a pastry brush, brush the egg wash on the outer edges of the disc. Fold the disc over and gently press the edges to create a seal. Use a fork and press around the edges to seal. Transfer to the prepared baking sheet and brush the egg wash over the tops of the empanadas.

    4.

    Bake for 26-30 minutes, until golden.