Beef Empanadas made from Taco Night Leftovers and Biscuits

1 Nov

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!

Beef Empanadas

Time: 15 minutes, if you are using leftover taco meat and veggies
Level: Easy
Servings: 3

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.

Yum!

Tips
– Add cheese.
– Use chicken, pork, or any other meat.
– Leftover fajita mix would also be good.
– Top with sour cream.
– Dunk in salsa.

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