Taco Empanadas with Pie Crust
Baby Levi seems to only want Mexican-themed dinners with pie crust lately, so Taco Empanadas with Pie Crust for the win! This pregnancy is so different. The old midwife’s tale of being more nauseous with girls just doesn’t line up with me, haha.
Below are pictures of Zoey and Gavin helping me make them! Involving toddlers in the cooking process can really help their chances of wanting to try it!
Ingredients:
2 lbs lean ground beef
1 red onion, chopped
1-2 packets or 1-2oz low-sodium taco seasoning
1 cup refried beans, just enough to hold the beef mixture together
1 cup Fiesta blend shredded cheese
4 pie crusts (frozen/thawed 2 packages, double pie crusts)
1 egg beaten
Instructions:
Preheat oven to 400°F.
In a large skillet, brown the ground beef, red onion, and taco seasoning over medium heat, breaking up to crumble.
Add the refried beans and stir in the cheese. Set aside to cool slightly. The meat mixture will thicken.
On a lightly floured surface, roll out a pie crust to about 1/8-inch thickness. Using a 5-inch round circular mold, cut as many circles as you can in the 4 pie crusts, re-rolling as you go. (5 inches ended up being a good size with a decent amount of protein, but it doesn’t have to be exact! I used a baby bowl.)
Top each dough circle with about 3-4 tablespoons of the filling (I squeezed in as much as I could for more protein per empanada!)
Fold in half and press edges with your fingers to seal, then crimp with a fork.
Place on a lined baking sheet. Brush the tops and sides with beaten egg, then pierce the top of each with a fork.
Bake for about 15 minutes or until golden brown.
Serve with a side of salsa to dip in. They also reheated really well!
