Make Ahead Appetizer Recipe – Baked Taco Empanadas

A delicious appetizer perfect to make ahead and serve at parties or for a main dinner course as well, these Baked Taco Empanadas are very tasty {and freezer friendly too}!

Make Ahead Appetizer Recipe - Baked Taco Empanadas

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You guys know that my family is crazy about tacos. So crazy, that I made an entire weekly menu that featured nothing but tacos or taco derivatives. It’s genius actually. Make a huge pot of taco meat using my favorite recipe and homemade taco seasoning, and feed it to the family ALL. WEEK. LONG. lol!

Well, this recipe is another creative way to turn leftover taco meat into something just a little bit different. And wouldn’t you know, it makes a great appetizer too! They take a while to make, but you can do most of the work ahead of time so you can stay out of the kitchen and socialize during the Big Game!

Baked Taco Empanadas

To make this recipe, the first thing to do is make the empanada dough. It’s pretty easy to do if you use your food processor, but if you don’t have one, you can totally mix by hand as well.

Make sure to give yourself enough time for 50 minutes of cooling – 30 minutes of cooling after you make the dough and another 20 minutes of cooling after you’ve put the empanadas together.

roll out the empanada dough

After the dough has cooled for 30 minutes, roll it out and cut it into circles. You can use a circle dough cutter or a mug if you want. I don’t have a biscuit cutter (but I used to!) so I used one of my Starbucks mugs.

taco empanadas - add toppings

Now add 1-2 TBS cooked taco meat, this is my favorite recipe here, a bit of cheese and fold the empanadas. Seal with a fork, brush with egg white wash, and chill for 20 more minutes in the fridge.

taco empanadas

Bake at 400 degrees for 12-15 minutes on a sheet pan {these are my favorite sheet pans, by the way}, serve with dippers like sour cream, guacamole, and salsa. Enjoy!

Freezer Friendly Baked Taco Empanadas from scratch

Yields 24 empanadas

Make Ahead Appetizer Recipe – Baked Taco Empanadas

1 hrPrep Time

12 minCook Time

1 hr, 12 Total Time

Save Recipe

Ingredients

    For the Empanada Dough
  • 2 cups unbleached all purpose flour
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup cold butter, cut into pieces
  • 1/4 cup ice cold water
  • 1 egg white for an egg wash.
  • For the Filling
  • 1/2 lb of your favorite taco meat
  • 8 ounces shredded cheese
  • assorted toppings: sour cream, guacamole, salsa

Instructions

    For the Dough
  1. Make the dough in a food processor by first mixing flour and salt.
  2. Add the butter and pulse until the mixture resembles peas.
  3. Add in egg and water and pulse until a nice, soft dough forms.
  4. If it's too wet, add a bit more flour. If it's too dry, add a bit more water, 1 tbs at a time.
  5. Make a dough ball and chill in plastic wrap in the fridge for 30 minutes - 1 hour.
  6. For the Empanadas
  7. Preheat oven to 400 degrees.
  8. Roll out dough and cut into circles using a biscuit cutter or a cup if you don't have one.
  9. Add 1-2 TBS taco meat and cheese.
  10. Fold over the top and seal the sides with your fork.
  11. Brush the top of the empanadas with egg white wash.
  12. Chill the empanadas for 20 minutes.
  13. Bake at 400 degrees for 12-15 minutes.
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http://www.simplifylivelove.com/baked-taco-empanadas/

The nice thing about these baked taco empanadas is the recipe is also freezer friendly! You can make them up ahead of time and freeze the unbaked empanadas. Then on game day, pull out the frozen beauties in the morning and let them thaw out, then pop them in the oven and bake according to the directions above! How awesome is that? Homemade appetizers with little effort on game day.

60+ More Appetizer Ideas! 

With the football season coming to a close, it’s time to start thinking about Big Game parties and inevitably, the recipes you will make and bring to yours! In preparation, I’ve teamed up with my football blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below!

Big-Game-recipes-graphic
Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Baked Southwestern Egg Rolls by Family Food on the Table

Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers

Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once

Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food

Buffalo Chicken Eggrolls by Simple and Savory
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps

Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

Please note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Will you watch the big game? What are you eating and who are you rooting for?

Baked Taco Empanandas - Freezer friendly from scratch appetizer recipe

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