You know, I have this one recipe that always gets rave reviews, whether it’s for a casual weeknight dinner or a potluck with friends. It’s my go-to when I want something incredibly satisfying without spending hours in the kitchen. I’m talking about these absolutely divine taco empanadas. If you’ve ever dreamt of combining the comforting, savory goodness of tacos with the delightful, handheld convenience of empanadas, then buckle up, because this is your dream come true. My kids practically beg for these, and honestly, so do I! They’re like little pockets of pure joy, bursting with flavor. It’s kind of like a deconstructed taco, but all tucked away in a flaky, golden crust. I always find myself reaching for this recipe when I need a guaranteed win, and I just know you’re going to fall in love with it too.
What is Taco Empanada?
So, what exactly *is* a taco empanada? Think of it as your favorite taco, but all cozy and wrapped up in a delicious pastry shell, then baked to crispy perfection. It’s not exactly a traditional empanada in the strictest sense, because we’re using classic taco fillings – savory ground meat seasoned with all those warm, familiar spices, maybe some black beans, corn, and a hint of cheese. The magic really happens in the dough and the way we assemble them. Instead of frying, we’re baking these bad boys, which makes them a little lighter and oh-so-much easier to manage, especially on a busy Tuesday night. It’s essentially the ultimate Comfort Food, taking all the best parts of a taco and giving it a wonderfully portable, baked embrace. It’s a fusion that just makes sense, and trust me, it’s a game-changer.
Why you’ll love this recipe?
There are so many reasons why this taco empanada recipe has become a staple in my kitchen, and I’m so excited to share them with you! First off, the flavor is just out of this world. We’re talking about that classic, craveable taco seasoning – chili powder, cumin, a touch of paprika – all melded together with tender GROUND BEEF and the sweetness of corn. When you get a bite, it’s this explosion of savory, a little spicy, and utterly delicious. And the pastry? Oh my goodness, it’s so flaky and golden brown, it just melts in your mouth. It’s way easier than you might think, too. I always tell people it’s simpler than making a batch of cookies, and the results are so rewarding. Plus, talk about budget-friendly! The ingredients are super common and won’t break the bank, making it a fantastic option for feeding a crowd without feeling guilty. And the versatility is a huge win. You can serve these as a main course, a fantastic appetizer, or even pack them for lunch. They’re perfect for picnics, game days, or just a cozy night in. Honestly, what I love most about this recipe is how it brings people together. Every time I make them, the kitchen fills with happy chatter and the amazing aroma of baking goodness. It’s a recipe that just creates smiles, and that’s priceless.
How do I make Taco Empanadas?
Quick Overview
The beauty of this taco empanada recipe lies in its straightforward approach. We’ll whip up a simple, flavorful filling using pantry staples, then enclose it in a flaky dough. A quick bake later, and you’ve got golden, delicious parcels of taco joy ready to be devoured. It’s designed to be accessible for home cooks of all levels, and the minimal fuss means you get maximum flavor. What makes this method particularly special is the balance between a savory, well-seasoned filling and a perfectly baked, tender crust. It’s a foolproof way to get that satisfying crunch and comforting interior.
Ingredients
For the Main Dough:
You’ll need about 2 cups of all-purpose flour – make sure it’s plain flour, not self-rising. I always sift mine for an extra tender dough, but it’s not strictly necessary. You’ll also need 1 teaspoon of salt, which is key for flavor. For the fat, we’re using 1/2 cup (1 stick) of unsalted butter, cut into small cubes. Make sure it’s really cold; this is crucial for flaky pastry! And finally, about 1/2 cup of ice-cold water. I add this gradually because flour absorbency can vary.
For the Filling:
Start with 1 pound of lean Ground Beef or turkey. I usually opt for beef, but turkey works great too and makes it a bit lighter. For that authentic taco flavor, you’ll need 1 packet of taco seasoning, or you can make your own blend with chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne. I like to add about 1/2 cup of finely chopped onion and 2 cloves of minced garlic to really amp up the flavor. A can of black beans (drained and rinsed) and about 1 cup of frozen or canned corn (drained) add texture and sweetness. And of course, about 1/2 cup of shredded cheddar cheese, or a Mexican blend, for that gooey, cheesy goodness. A little bit of salt and pepper to taste, of course!
For the Egg Wash:
Just one large egg, beaten with a splash of water or milk. This is what gives our empanadas that beautiful golden, glossy finish.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. You’ll want to preheat it to 375 degrees Fahrenheit (190 degrees Celsius). While the oven is heating up, grab a couple of large baking sheets and line them with parchment paper. This is a little trick I learned years ago that saves so much cleanup time. Parchment paper prevents sticking and makes it a breeze to transfer the empanadas.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your 2 cups of all-purpose flour and 1 teaspoon of salt. Give it a good mix to ensure the salt is evenly distributed throughout the flour. This is where we build the foundation for our flaky crust.
Step 3: Mix Wet Ingredients
Now, add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulsing it a few times), cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces of butter still visible. These little pockets of butter are what create that amazing flakiness when baked. Then, gradually add the ice-cold water, a tablespoon at a time, mixing with a fork until the dough just comes together. You might not need all the water, or you might need a tiny bit more – the dough should be shaggy but hold together when you squeeze it.
Step 4: Combine
Turn the dough out onto a lightly floured surface. Gently bring it together, don’t knead it too much! Just gather it into a ball. Then, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is super important; it allows the gluten to relax and the butter to firm up, making it easier to roll out and ensuring that glorious flakiness.
Step 5: Prepare Filling
While the dough is chilling, let’s make that amazing filling. Heat a large skillet over medium-high heat and add the Ground Beef. Cook, breaking it up with a spoon, until it’s browned. Drain off any excess grease – this is important for preventing soggy empanadas! Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Stir in the taco seasoning, black beans, and corn. Cook for another 2-3 minutes, stirring, until everything is well combined and heated through. Remove from heat and stir in the shredded cheese until melted. Taste and season with salt and pepper as needed. Let the filling cool slightly while you roll out the dough.
Step 6: Layer & Swirl
Once your dough is chilled, unwrap it and place it on a lightly floured surface. Roll it out into a rectangle about 1/8 inch thick. Using a round cutter (about 5-6 inches in diameter), cut out as many circles as you can. Gather the scraps, re-roll, and cut more circles. You should get about 8-10 circles. Place about 1/4 cup of the cooled taco filling onto one half of each dough circle, leaving a border. Don’t overfill them, or they’ll be hard to seal! Lightly moisten the edges of the dough with water, then fold the other half of the dough over the filling, creating a half-moon shape. Gently press the edges to seal. You can crimp the edges with a fork for an extra secure seal and a decorative touch.
Step 7: Bake
Carefully place the sealed empanadas onto your prepared baking sheets. Make a few small slits in the top of each empanada with a sharp knife; this allows steam to escape and prevents them from puffing up unevenly. Brush the tops of the empanadas with the egg wash. This is what gives them that beautiful golden-brown color and shine. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through. The exact time will depend on your oven, so keep an eye on them.
Step 8: Cool & Glaze
Once they’re baked to perfection, remove the empanadas from the oven and let them cool on the baking sheets for a few minutes. This allows them to set up slightly. Honestly, they are fantastic as is, but if you’re feeling fancy, you can drizzle them with a little Sour Cream, salsa, or even a light lime crema just before serving. I sometimes like to whip up a quick cilantro-lime drizzle for an extra zing.
Step 9: Slice & Serve
These taco empanadas are best served warm. They’re perfect for holding, so you can just pick them up and enjoy! You can serve them whole or, if you want to be a little more elegant for appetizers, slice them in half before serving. The aroma alone will have everyone gathered around, so be prepared for them to disappear quickly!
What to Serve It With
These taco empanadas are incredibly versatile, and honestly, they’re pretty much a meal in themselves! But if you’re looking to round out your meal or serve them as an appetizer, I have some favorite pairings. For breakfast, imagine a couple of these alongside a perfectly brewed cup of coffee. The savory filling is surprisingly delightful with that morning caffeine. For a more elaborate brunch spread, I love to serve them alongside a fresh fruit salad and maybe some avocado slices. They add a wonderful savory element to a spread that can sometimes lean too sweet. For dessert, well, these aren’t exactly dessert, but they can absolutely stand in as a more substantial, savory option after a lighter sweet treat. And for those cozy snack times? This is where they truly shine. I often serve them with a dollop of sour cream, a side of salsa, or even a simple guacamole. My family loves them with extra shredded lettuce and pico de gallo sprinkled on top right before serving. It’s like a mini taco bar in an empanada!
Top Tips for Perfecting Your Taco Empanada
Over the years, I’ve picked up a few tricks that I think make a big difference in getting these taco empanadas just right. First, when it comes to the pastry dough, the colder your ingredients (especially the butter and water) and the less you handle it, the flakier your crust will be. Resist the urge to overwork the dough! If you find it’s getting too sticky while you’re rolling it out, just pop it back in the fridge for 10-15 minutes. For the filling, make sure you drain the ground meat really well. Nobody likes a greasy empanada! And don’t be afraid to really season that filling; it’s the heart of the empanada, so give it plenty of flavor. When you’re filling them, don’t overstuff them. It’s tempting to pack them full, but it makes them harder to seal properly and can lead to leaks. A good, firm crimp around the edges is your best friend for keeping all that deliciousness inside. And finally, that egg wash is non-negotiable! It’s what gives them that irresistible golden-brown, slightly crispy exterior that makes them look as good as they taste.
Zucchini Prep: (Wait, I think I got my recipes mixed up! This is for a zucchini bread post. My apologies! Let’s stick to the taco empanadas.)
Dough Handling: Keep everything cold! If your butter starts to melt while you’re cutting it in, pop the bowl back in the fridge for a bit. Don’t overmix the dough once you add the water; just bring it together until it’s shaggy. Overmixing develops the gluten too much, which can lead to a tough crust instead of a flaky one. Chill the dough for at least 30 minutes before rolling; this is non-negotiable for easy handling and a tender result.
Filling Consistency: Ensure your filling isn’t too wet. Drain off as much grease as possible after browning the meat, and if your corn or beans seem particularly moist, give them a quick blot with a paper towel. A slightly drier filling helps prevent a soggy bottom crust.
Sealing Techniques: Don’t skimp on the water when moistening the edges! It acts as the “glue” to seal the empanadas. A fork crimp not only looks pretty but also ensures a really secure seal, minimizing the chance of filling escaping during baking. Press firmly around the entire edge.
Baking Tips: Using parchment paper is a lifesaver for easy cleanup and preventing sticking. Make sure to cut those vents in the top of each empanada. Without them, the steam has nowhere to go, and you might end up with a blown-out empanada. Keep an eye on them during the last few minutes of baking; ovens can vary, and you want them perfectly golden, not burnt.
Ingredient Swaps: While ground beef is classic, feel free to use ground turkey or even a plant-based crumble for a vegetarian version. You can also swap the cheddar cheese for Monterey Jack or a spicy pepper Jack for a little kick. If you don’t have taco seasoning, a blend of chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne will work beautifully.
Storing and Reheating Tips
One of the best things about these taco empanadas is how well they store, making them perfect for leftovers or making ahead. If you have any that don’t get devoured immediately, let them cool completely on a wire rack. Once cooled, you can store them in an airtight container at room temperature for up to two days. They’re great for lunches! For longer storage, keep them in the refrigerator. Wrapped tightly in plastic wrap or stored in an airtight container, they’ll stay fresh in the fridge for up to 4 days. The pastry might soften slightly, but they’ll still be delicious. If you want to freeze them, this is where they really shine as a make-ahead meal. Once completely cooled, wrap each empanada individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll last in the freezer for up to 2-3 months. When you’re ready to reheat, and this is key, avoid the microwave if you want to preserve that lovely crispiness! The best way to reheat them is in a preheated oven at around 350 degrees Fahrenheit (175 degrees Celsius) for 10-15 minutes, or until warmed through and slightly crispy again. You can also reheat them in an air fryer. For thawed empanadas, you can skip the pre-warming and just bake until heated through.
Frequently Asked Questions
Final Thoughts
Honestly, I could talk about these taco empanadas all day! They’re just one of those recipes that consistently delivers pure happiness. They’ve got that perfect balance of savory, spicy, and comforting flavors wrapped up in a wonderfully flaky, golden crust. They’re incredibly satisfying, surprisingly easy to make, and a guaranteed hit with everyone, from picky eaters to seasoned foodies. I really hope you give this taco empanada recipe a try. Whether you’re looking for a fun weeknight dinner, a show-stopping appetizer, or just a delicious treat for yourself, these little pockets of joy won’t disappoint. If you love this recipe, you might also enjoy my recipe for {Link to another relevant recipe, e.g., “Quick Chicken Enchiladas”} or my {Link to another relevant recipe, e.g., “Spicy Black Bean Burgers”}. I can’t wait to hear what you think! Let me know in the comments below how yours turn out, or if you have any fun variations you’d like to share. Happy baking (and eating)!
Taco Empanadas
Ingredients
For the Meat
- 0.5 pound 93% ground turkey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon kosher salt
- 0.25 teaspoon chili powder
- 0.25 teaspoon paprika
- 0.25 teaspoon oregano
- 0.25 small onion minced
- 1 tablespoon bell pepper minced
- 2 tablespoons water
- 2 ounces canned tomato sauce 1/4 can
- 5 tablespoons part-skim shredded Mexican cheese blend
For the Dough
- 1 cup unbleached all purpose or whole wheat flour
- 1.5 teaspoons baking powder make sure it’s not expired or it won’t rise
- 0.75 teaspoon kosher salt use less if using table salt
- 1 cup non-fat Greek yogurt use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky
- 1 whole egg beaten
Instructions
For the Meat
- Brown turkey in a large skillet breaking it into smaller pieces as it cooks.
- When no longer pink add dry seasoning and mix well.
- Add the onion, pepper, water and tomato sauce and cover.
- Simmer on low for about 15 minutes, uncover and simmer until dry, about 8 to 12 minutes. You don’t want any liquid remaining, it will make the dough soggy.
For the Dough
- Preheat oven to 375F.
- Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
- Place on a floured work surface and roll the dough out until it’s very thin. Cut circles about 4-3/4 inches (I used a small work bowl turned upside down) cut out as many rounds as you can.
- With the remaining dough, roll out and form into more rounds. I got 10 altogether.
- Place 2 tablespoons of the meat mixture on each round topped with 1/2 tablespoon cheese.
- Brush the edges with egg wash then fold the edge over and crimp with a fork.
- Transfer to the baking sheet and brush the tops with egg wash.
- Bake in the center of the oven for 22 minutes, or until golden.
