Ingredients

The following ingredients have 8 Servings
  • 16 ounce large refrigerator biscuits (like Pillsbury Grands)
  • 3/4 cup refried beans (divided)
  • 1 cup shredded cheddar cheese (divided)
  • 3/4 cup prepared taco meat (divided)
  • chopped tomato
  • chopped green onion
  • sour cream
  • lettuce

Instruction

  • 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.