Taco Beef Empanadas Recipe

What You'll Need

2 cups warmed slow-cooked shredded beef (made with Campbell's® Shredded Beef Taco Slow Cooker Sauce )*
1 package (16 ounces) refrigerated jumbo biscuit dough (8 biscuits)
1 cup shredded Cheddar cheese  or Mexican cheese blend (about 4 ounces)
1/2 cup Pace® Chunky Salsa
1/2 cup sour cream

How to Make It

  • 1

    Heat the oven to 375°F. Drain any excess liquid from the beef.

  • 2

    Press or roll the biscuit dough into 8 (6-inch) circles. Spoon 1/4 cup beef on half of each dough circle. Top each with 2 tablespoons cheese. Fold the dough up over the filling. Crimp the edges with a fork to seal. Place the filled empanadas onto a baking sheet.

  • 3

    Bake for 15 minutes or until the empanadas are golden brown. Serve with the salsa and sour cream for dipping.

Recipe Nutritional Information

Made With

Campbell's® Shredded Beef Taco Slow Cooker Sauce

calories

617

totalfat

28.3g

saturatedfat

11.8g

cholesterol

44mg

sodium

2793mg

totalcarbohydrate

75.2g

dietaryfiber

3.7g

protein

16.3g

vitamina

20%DV

vitaminc

0%DV

calcium

30%DV

iron

30%DV

  • *To make the beef, you will need 1 pouch (12 ounces) Campbell's® Shredded Beef Taco Slow Cooker Sauce, 2-to 3-pounds boneless beef chuck and a 6-quart slow cooker. Cook time is about 7 hours on LOW.