Taco night is a favorite around here. Most of the time there aren’t any leftovers but this time there were and so I decided to turn them into something a little different.
These little guys took 15 minutes to make and were perfect for a quick weeknight dinner. They reminded me of a Mexican flavored calzone. Originally, empanadas are made with a flaky dough that roughly resembles pie crust. For this recipe, I used canned biscuits. I bought them to make a super quick version of chicken and dumplings… stay tuned for the recipe!… and had one can left over.
We ended up topping them with a little sour cream and we wished we had made more! Enjoy!
Time: 15 minutes, if you are using leftover taco meat and veggies
1 c. leftover taco meat and veggies (mine was a mix of cooked ground beef, black beans, corn, rotel tomatoes, and taco seasoning)
1 can buttermilk biscuits (I used Pillsbury Buttermilk Biscuits and there were 6 biscuits inside)
Preheat oven to temperature indicated on the biscuit can. Lay biscuit rounds down on a cutting board and roll them out as thin as you can. Put 1/3 c. taco meat and veggies in the middle of a flattened biscuit.
Top with another flattened biscuit. Crimp edges together so it is sealed shut all the way around. Repeat until all biscuits have been used. With a fork, poke 3 holes in the top to allow steam to escape. Bake for 10 minutes.
- Add cheese.
- Use chicken, pork, or any other meat.
- Leftover fajita mix would also be good.
- Top with sour cream.
- Dunk in salsa.