Taco empanadas are the kind of comfort food that make everyone happy at the table. They’re crispy on the outside, full of juicy, seasoned filling on the inside, and easy to hold in your hand. Think of them as the best parts of taco night and empanada night rolled into one.
They’re perfect for weeknights, game days, or whenever you want something that feels special without a ton of fuss. You can bake them or fry them, make them spicy or mild, and serve with your favorite dips.
Taco Empanadas – Crispy Pockets Filled With Bold, Comforting Flavor
Ingredients
Method
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Prep your dough: If using frozen empanada wrappers or puff pastry, thaw according to package instructions.
Keep chilled until ready to fill so the dough stays easy to work with.
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Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
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Add aromatics: Stir in the onion, bell pepper, and a pinch of salt.
Cook until softened, about 4–5 minutes. Add the garlic and cook for 30 seconds more.
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Season it up: Sprinkle in taco seasoning and stir in tomato paste. Add the broth and simmer for 2–3 minutes until the mixture thickens.
You want it moist, not soupy. Taste and adjust salt and pepper.
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Cool the filling: Transfer the mixture to a bowl and let it cool for 10–15 minutes. A cooler filling keeps the dough from getting soggy and makes sealing easier.
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Preheat for baking or set up for frying: For baking, heat the oven to 400°F (200°C) and line a sheet pan with parchment.
For frying, heat 1/2 inch of oil in a heavy skillet to about 350°F (175°C).
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Assemble: Place a dough disc on your work surface. Add 1–2 tablespoons of filling and a spoonful of shredded cheese in the center. Don’t overfill.
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Seal: Lightly dampen the edge of the dough with water.
Fold into a half-moon, pressing to seal. Crimp with a fork, or fold and twist the edge for a classic empanada look. Make sure there are no gaps.
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Bake or fry: Bake: Arrange on the sheet pan.
Brush with beaten egg for shine. Bake 18–22 minutes, until golden and crisp.
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Fry: Carefully place empanadas in hot oil, 2–3 at a time. Cook 2–3 minutes per side until deep golden.
Drain on a rack or paper towels.
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Rest and serve: Let cool for a few minutes so the filling sets. Serve with salsa, guacamole, sour cream, and lime wedges.
What Makes This Special
These empanadas pack the familiar flavors of a classic taco—seasoned beef, onions, peppers, and melty cheese—into a flaky, golden crust. They’re portable, customizable, and family-friendly.
You get a crisp bite, a savory center, and all the toppings you love on the side. Plus, they freeze well, so you can stock up for quick meals later. It’s a smart way to turn simple pantry ingredients into something that feels fun and satisfying.
Shopping List
- Empanada wrappers or dough: 12–14 store-bought empanada discs, or pie dough/puff pastry as a backup
- Ground beef: 1 pound (sub ground turkey or plant-based crumbles if you prefer)
- Onion: 1 small, finely diced
- Bell pepper: 1 small, finely diced (any color)
- Garlic: 2–3 cloves, minced
- Taco seasoning: 2–3 tablespoons (store-bought or homemade)
- Tomato paste: 1 tablespoon
- Beef or chicken broth: 1/4 cup (water works too)
- Cheese: 1 to 1 1/2 cups shredded (cheddar, Monterey Jack, or a Mexican blend)
- Salt and pepper: To taste
- Egg: 1 egg for egg wash (optional for baked version)
- Oil: Neutral oil for pan-frying or brushing (canola, avocado, or vegetable)
- Optional add-ins: Corn kernels, black beans (drained), chopped cilantro, sliced jalapeños
- Serving ideas: Salsa, guacamole, sour cream, hot sauce, lime wedges
How to Make It
- Prep your dough: If using frozen empanada wrappers or puff pastry, thaw according to package instructions.
Keep chilled until ready to fill so the dough stays easy to work with.
- Cook the filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink. Drain excess fat if needed.
- Add aromatics: Stir in the onion, bell pepper, and a pinch of salt.
Cook until softened, about 4–5 minutes. Add the garlic and cook for 30 seconds more.
- Season it up: Sprinkle in taco seasoning and stir in tomato paste. Add the broth and simmer for 2–3 minutes until the mixture thickens.
You want it moist, not soupy. Taste and adjust salt and pepper.
- Cool the filling: Transfer the mixture to a bowl and let it cool for 10–15 minutes. A cooler filling keeps the dough from getting soggy and makes sealing easier.
- Preheat for baking or set up for frying: For baking, heat the oven to 400°F (200°C) and line a sheet pan with parchment.
For frying, heat 1/2 inch of oil in a heavy skillet to about 350°F (175°C).
- Assemble: Place a dough disc on your work surface. Add 1–2 tablespoons of filling and a spoonful of shredded cheese in the center. Don’t overfill.
- Seal: Lightly dampen the edge of the dough with water.
Fold into a half-moon, pressing to seal. Crimp with a fork, or fold and twist the edge for a classic empanada look. Make sure there are no gaps.
- Bake or fry:
- Bake: Arrange on the sheet pan.
Brush with beaten egg for shine. Bake 18–22 minutes, until golden and crisp.
- Fry: Carefully place empanadas in hot oil, 2–3 at a time. Cook 2–3 minutes per side until deep golden.
Drain on a rack or paper towels.
- Bake: Arrange on the sheet pan.
- Rest and serve: Let cool for a few minutes so the filling sets. Serve with salsa, guacamole, sour cream, and lime wedges.
How to Store
- Fridge: Keep cooled empanadas in an airtight container for up to 3 days.
- Freezer (unbaked): Assemble and freeze on a sheet pan until solid, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 22–28 minutes.
- Freezer (baked): Freeze fully cooled empanadas.
Reheat at 375°F (190°C) for 12–15 minutes, or air-fry at 350°F (175°C) for 6–8 minutes.
- Microwave note: It warms the center but softens the crust. For crispness, finish in the oven or air fryer.
Why This is Good for You
- Protein-rich: Ground beef or turkey gives you satisfying protein that helps keep you full.
- Veggie boost: Onions and peppers add vitamins and fiber. Add corn or black beans for even more.
- Portion control: Individual pockets make it easier to serve balanced portions.
- Flexible fats: Bake instead of fry and use lean meat to dial back calories without losing flavor.
What Not to Do
- Don’t overfill: Too much filling bursts the seams and leaks in the oven or oil.
- Don’t skip cooling: Hot filling makes the dough slippery and hard to seal.
- Don’t leave gaps: Poorly sealed edges mean soggy or oily empanadas.
- Don’t use watery add-ins: Drain beans, corn, or salsa well.
Excess liquid ruins the texture.
- Don’t crowd the pan: Whether baking or frying, give them room for even browning.
Variations You Can Try
- Turkey or chicken: Swap in ground turkey or shredded rotisserie chicken with the same seasoning.
- Bean and corn: Go meatless with black beans, corn, and pepper jack cheese.
- Breakfast style: Scrambled eggs, chorizo, and cheese. Serve with salsa verde.
- Spicy kick: Add chopped jalapeños, chipotle in adobo, or a pinch of cayenne.
- Street-corn twist: Mix in roasted corn, cotija, lime zest, and a touch of mayo for richness.
- Puff pastry: For extra flake, use puff pastry squares. Bake until deeply golden.
- Cheese-forward: Try Oaxaca or queso asadero for a melty, stretchy center.
FAQ
Can I make the filling ahead?
Yes.
Make the filling up to 3 days in advance and store it in the fridge. Reheat gently just to loosen it, then cool slightly before assembling.
What if I can’t find empanada wrappers?
Use refrigerated pie dough or puff pastry. Cut into 4–5 inch rounds or squares, fill, and seal.
Baking times may vary slightly.
How do I keep them from getting soggy?
Keep the filling thick and cool, and avoid watery ingredients. If baking, use a hot oven and a preheated sheet pan for a crisp bottom.
Can I air-fry them?
Absolutely. Brush with a little oil, air-fry at 375°F (190°C) for 10–14 minutes, flipping halfway, until golden and crisp.
What cheese works best?
Cheddar, Monterey Jack, pepper jack, or a Mexican blend melt well and taste great.
Avoid very wet cheeses that may leak.
Are they spicy?
They’re as spicy as you make them. Use mild taco seasoning for a gentle flavor, or add jalapeños and hot sauce for heat.
How many empanadas does this make?
With 1 pound of meat and standard 4–5 inch wrappers, you’ll get about 12–14 empanadas, depending on how generously you fill them.
Can I freeze them after frying?
Yes. Cool completely, then freeze.
Reheat in a hot oven or air fryer to bring the crispiness back.
Wrapping Up
Taco empanadas bring big flavor in a simple, hand-held package. They’re easy to make, easy to customize, and always a hit with both kids and adults. Keep a batch in the freezer, set out a few sauces, and weeknight dinner practically makes itself.
Once you try them, they’ll be part of your regular rotation.
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