Taco Empanadas

Ever since I made these hand pies a couple of weeks ago, I've been wanting to make more. This recipe is anything but low cal, but it was delicious. It's like a taco inside a biscuit. What could be bad about that? 

Taco Empanadas

Recipe from Amandascookin.com

Serves 8 - if you make them small. 4 if you make them a bit larger, like I did.

1 can of large refrigerator biscuits

3/4 c refried beans, divided

1 c shredded cheddar cheese, divided

3/4 c prepared taco meat, divided

Optional garnishes: chopped tomato, chopped green onion, sour cream

Preheat oven to 375 F and line a baking sheet with aluminum foil.

Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward.

Spread one tablespoon of refried beans onto the flattened biscuit.

Top refried beans with a tablespoon of shredded cheese.

Add a heaping tablespoon of prepared taco meat onto the cheese.

Fold the biscuit by pulling one side up over the other and sealing the edges with your finger. Crimp the edges and poke a few holes in top with a fork.

Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese.

Repeat these steps for all empanadas.

Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.