Cheesy Taco Empanadas – a delicious recipe with oil, onion, red bell pepper, ground beef, Mix, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 minutes or until tender, stirring occasionally. Add beef; cook and stir until no longer pink. Stir in Seasoning Mix and water. Bring to boil. Reduce heat and simmer 3 to 5 minutes, stirring occasionally. Stir in cheese.
2
Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 5 circles for a total of 20 circles. Reroll remaining dough scraps to cut 4 more circles for a total of 24.
3
Spoon about 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
4
Bake 25 minutes or until light golden brown. Serve warm or at room temperature. Serve with desired toppings.
312
kcal
Calories
24
g
Fat
5
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon oil, 1/2 cup finely chopped onion, 1/2 cup red bell pepper finely chopped, 1/2 pound lean ground beef, and more.
Yes, Cheesy Taco Empanadas falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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