Mini Taco Empanadas
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With all of the delicious flavors of tacos, these empanadas will be a big hit with every crowd. Serve as an appetizer, snack or even a light meal.MORE+LESS-
Updated September 20, 2016
6
oz. lean ground beef, pork or chicken
2
teaspoons Old El Paso™ taco seasoning mix
3/4
cup Old El Paso™ Thick ‘n Chunky salsa (any variety)
1/4
cup finely grated cheddar cheese
1
(14 oz.) box Pillsbury™ Refrigerated Pie Crust (refrigerated rolled pie crust)
1/2
cup guacamole, for serving
1/2
cup sour cream, for serving
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1
In skillet, heat oil over medium heat; crumble in ground beef. Stir in taco seasoning; cook for 5 to 8 minutes or until browned. Stir in 1/4 cup salsa; cook for 2 to 4 minutes or until most of the liquid has evaporated and pan is dry. Let cool completely. Stir in cheese.
2
Preheat oven to 400° F. Beat egg with 1 tablespoon water; set aside. Unroll pie crusts on clean work surface. Cut out 32 rounds, about 2 1/2 inches each, discarding scraps.
3
Place 1 teaspoon beef filling in center of each round; brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling; crimp edges with a fork to seal the dough.
4
Brush tops with egg wash. Arrange on large baking sheet lined with parchment paper; bake for about 15 minutes or until golden brown. Serve with remaining salsa, guacamole and sour cream.
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 50
% Daily Value
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 190mg
- 8%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 1g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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