Cheesy Taco Empanadas



  • 1 tablespoon oil
  • 1/2 cup finely chopped onion
  • 1/2 cup red bell pepper (finely chopped)
  • 1/2 pound lean ground beef
  • 1 package McCormick Taco Seasoning Mix
  • 1/2 cup water
  • 1 cup shredded mexican cheese blend
  • 2 packages refrigerated pie crusts (14 to 16 ounces each, 4 crusts)


  1. Preheat oven to 350°F. Heat oil in large skillet on medium-high heat. Add onion and bell pepper; cook 3 minutes or until tender, stirring occasionally. Add beef; cook and stir until no longer pink. Stir in Seasoning Mix and water. Bring to boil. Reduce heat and simmer 3 to 5 minutes, stirring occasionally. Stir in cheese.
  2. Prepare crusts as directed on package. On lightly floured surface, roll each crust into 12-inch circle. Using 4-inch round cutter, cut each into 5 circles for a total of 20 circles. Reroll remaining dough scraps to cut 4 more circles for a total of 24.
  3. Spoon about 1 tablespoon of filling onto half of each circle. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.
  4. Bake 25 minutes or until light golden brown. Serve warm or at room temperature. Serve with desired toppings.
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