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

oz. lean ground beef, pork or chicken

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

(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.