- 1 package empanada dough rounds – if you can’t find the empanada dough rounds, just use pre-made pie crust (You could also make it from scratch..)
- olive oil
- 1 cup of diced onions
- 1 pound ground beef
- 1 package of taco seasoning or its equivalent in dried spices
- 1 additional tsp each of dried cumin and garlic *optional, but I add the extra spice for stronger flavor (I put cumin and garlic in practically everything…)
- 1 cup corn kernels
- 1 3/4 cup black beans, rinsed and drained
- 1 cup of salsa
- shredded cheese
- optional: Sour cream and guacamole for serving
- Heat the oil in a large skillet and saute the onion for about 2 minutes.
- Add the ground beef (breaking into crumbles as you cook it), taco seasoning and spices and cook until brown.
- Add black beans, corn, and salsa, cooking for another 3 minutes or so, to help the flavors blend.
- Preheat the oven to 425
- Prepare your dough, if using pie crusts or your own dough, cut the dough into 5-inch circles. (or squares if easier.)
- Add about 3 tablespoons of the beef mixture to the center of the dough and top with a generous amount of shredded cheese.
- Fold the dough in half and seal edges with a fork.
- Brush the tops of the empanadas lightly with oil and bake on a well-greased cookie sheet for about 20 minutes or until golden brown
- Serve with optional sour cream, guacamole and enjoy!