Ground Beef Taco Empanadas

Name: Ground Beef Taco Empanadas
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz ground beef (at least 85% lean); 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix; 3 tablespoons water; 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained; 1/3 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend; 1/3 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans; 1 egg; 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box; 1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce; 1 cup pico de gallo

These Ground Beef Taco Empanadas are everything you love about tacos, stuffed inside pockets of Pillsbury™ Refrigerated Pie Crusts and baked to flaky, golden-brown perfection. Serve up a batch for a tasty twist on taco night, or add them to a game-day party platter—either way, these picture-perfect ground beef empanadas are a sure hit!

Prep 25 Minutes

Total Time 45 Minutes

Servings 4

Ingredient List

8 oz ground beef (at least 85% lean)
2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
3 tablespoons water
1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1/3 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
1/3 cup from 1 can (16 oz) Old El Paso™ Traditional Refried Beans
1 egg
1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
1 bottle (9 oz) Old El Paso™ Creamy Salsa Verde Sauce
1 cup pico de gallo

Preparation

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef over medium-high heat 3 to 5 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium-low; stir in taco seasoning mix and 2 tablespoons water. Stir about 1 minute or until mixed well. Remove from heat; let stand 5 minutes.
Stir chiles, cheese and beans into beef mixture. In small bowl, lightly beat egg and remaining 1 tablespoon water.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Spoon about 1/4 cup filling over half of each round to within 1/2 inch of edge.
Brush edges with egg wash. Fold dough over filling; press edges firmly with fork to seal. Place on large cookie sheet. Brush tops of empanadas with egg wash. Cut 2 small slits on top of each empanada.
Bake 14 to 18 minutes or until golden brown and filling is hot. Serve warm with salsa verde sauce and pico de gallo on the side.

Expert Tips

Want Ground Beef Taco Empanadas with a little heat? Substitute Old El Paso™ Shredded 3 Pepper Cheese Blend for the Old El Paso™ Shredded Mexican Style 4 Cheese Blend called for in this recipe.
These homemade ground beef empanadas taste delicious when served with Old El Paso™ Creamy Salsa Verde Sauce, but you can swap in Old El Paso™ Creamy Queso Sauce or Old El Paso™ Zesty Ranch Sauce if preferred.
Be careful not to pull or stretch the pie dough while folding the dough over the filling, as this may cause your empanadas to crack during the baking process.
Once you master this recipe for Ground Beef Taco Empanadas, try your hand at making some festive, football-shaped Easy Chicken Empanadas to serve at your next game-day celebration.
Try out this recipe for sweet Apple Empanadas Mini Taco Bowls , made with Old El Paso™ Mini Flour Tortilla Taco Bowls and a delicious apple cinnamon dessert filling.

Nutrition

2 Empanadas Calories 710 (Calories from Fat 410); Total Fat 45g (Saturated Fat 13g ,Trans Fat 0g); Cholesterol 65mg; Sodium 1640mg; Potassium 250mg; Total Carbohydrate 58g (Dietary Fiber 1g ,Sugars 3g); Protein 17g
% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 8%; Iron 25%
Exchanges: 1 Starch; 3 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 High-Fat Meat; 7 Fat
Carbohydrate Choice: 4

*Percent Daily Values are based on a 2,000 calorie diet