Taco Empanadas
Ingredients 1 can of large refrigerator biscuits 1½ cups refried beans, divided 1-2 cups shredded cheddar cheese, divided 1½-2 cups prepared taco meat, divided Optional garnishes: chopped tomato, chopped green onion, sour cream
Directions 1. Preheat oven to 375° F and line a baking sheet with the Silicone Baking Sheet with Rim. 2. Using a rolling pin dusted with flour, flatten each biscuit. 3. Place one biscuit round in the Empanada Maker. Spoon approximately 1-2 Tbsp. of refried beans into one half of the dough. 4. Top the refried beans with a 1-2 tablespoons of shredded cheese. 5. Add 2-3 tablespoons of prepared taco meat onto the cheese. 6. Close Empanada Maker and gently press; removing excess dough. Place on baking sheet. Repeat with remaining dough discs. 7. Poke a few holes in top of empanada with a fork 8. Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese. 9. Repeat these steps for all empanadas. 10. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown 24
