When it comes to hosting a relaxed party at home I tend to serve food that is easy and fun to eat. Tacos is one of my favorite choices because they are crowd pleasers and people enjoy making their own. Other times I tend to make empanadas because everyone loves them and they are not just easy to make but also so easy to eat. Recently, I’ve had a mild obsession with making empanadas for parties because once they are fried or come out of the oven, boom! it’s time to eat and enjoy. There is no need to add any fixings or use up too many dishes from your kitchen. These are as laid back as it gets in the world of food. The last two empanadas I made were a hit: the Pernil and Caramelized Onions empanadas and the Quinoa and Chorizo empanadas. What I like to do is place a large platter of empanadas in the living room table while the guys watch the game, and I am sure they will be satisfied. Another option is to make a mini empanadas versions as appetizers for larger parties like I did for Little L’s first birthday.
The last time Mr. B. requested tacos for a game night, I brought up the idea of making Taco Empanadas. He absolutely loooved the idea and we went for it. This is the most genius empanada filling ever and everyone had so much fun dipping their taco empanadas on sour cream, salsa and guacamole. We normally don’t dip empanadas on anything except for adding hot sauce of some kind as we take bites, but for taco empanadas having guac, sour cream and salsa made so much sense and it was a hit.
The filling can be anything you’d want. We went with refried beans, taco seasoned ground beef cooked with corn, and Monterrey Jack cheese.
Once half of the empanada discs are filled, fold the dough to cover the top and seal with a fork. This time I used store bought frozen empanada discs but I highly recommend you try my recipe for homemade empanada dough.
You can fry or bake these empanadas. Either way they will be crunchy and delicious.
- 10 frozen empanada discs, thawed
- ½ pound lean ground beef
- ½ Old El Paso taco seasoning mix
- ⅓ cup Old El Paso refried beans
- 1 cup Monterrey Jack cheese, shredded
- 1 cup corn kernels
- Oil for frying
- Salt to taste
- Season the ground beef with the taco seasoning.
- Cook meet on medium-high heat until browned and cooked through. Season with salt to taste.
- Add corn to the beef and mix well.
- Take the empanada discs and add about ½ tablespoon of refried beans on half of the disc.
- Top beans with a little bit of beef and cheese.
- Fold the empanada discs in half forming a half moon.
- Seal the empanada edges with a fork.
- Fry the empanadas in very hot oil.
Disclosure: This is a compensated campaign but all opinions, like always, are 100% my own. Enjoy!