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  • 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


  1. Heat the oil in a large skillet and saute the onion for about 2 minutes.
  2. Add the ground beef (breaking into crumbles as you cook it), taco seasoning and spices and cook until brown.
  3. Add black beans, corn, and salsa, cooking for another 3 minutes or so, to help the flavors blend.
  4. Preheat the oven to 425
  5. Prepare your dough, if using pie crusts or your own dough, cut the dough into 5-inch circles. (or squares if easier.)
  6. Add about 3 tablespoons of the beef mixture to the center of the dough and top with a generous amount of shredded cheese.
  7. Fold the dough in half and seal edges with a fork.
  8. 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
  9. Serve with optional sour cream, guacamole and enjoy!