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Quick & Simple Empanadas


My family loves taco night.  I love taco night.  I love it so much that I tend to cook way too much meat and have leftover for days.  Of course, I can always freeze it to make tacos another day, but these empanadas are different enough that I can eat them the same week.  The ready made pie crust helps make this dinner one you can put together in just 15 minutes.

Added bonus, today is National Empanada Day! So celebrate!

Quick & Simple Empanadas


Katie @ onceamonthmeals.com


  • 1 each refrigerated pie crust dough
  • 0.75 pounds ground beef, browned
  • 1 package taco seasoning
  • 0.5 cups onion, chopped
  • 0.75 cups shredded cheddar cheese
  • 2 ounces diced green chiles, drained


Preheat oven to 375.  Roll out pie crust dough and use a pizza cutter to cut into 4 equal sized triangles.  Over medium heat, mix together ground beef and taco seasoning according to the package directions.  Cook for five minutes, then remove from heat.  Stir in onion, cheese, and green chiles.  Divide meat mixture onto pie crust pieces.  Fold dough in half covering the meat and use your finger to seal along the edges.  Bake for 10 minutes or until golden brown.

Freezing Directions:

After cooking, flash freeze.  Place into gallon freezer bag, label, and freeze.  To serve: reheat in microwave for 30 seconds.

Servings: 4


**conversion chart image provided by Erik Spiekermann


One Response to “Quick & Simple Empanadas”

  1. Erin says:

    Great little idea! I have also found that when using pie crust to make empenadas or hand-pies it helps to run a finger dipped in water between the two edges of crust to be sealed together. This way I get a better seal and don’t lose as much of the juices out the sides!

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