Yields: 12 Servings Prep: 25 minutes Mins

 A fun take on a traditional Mexican all-time favorite.

Easy Empanadas


1 cup prepared refrigerated barbecue shredded pork
2 tablespoons ORTEGA Taco Sauce
1 tablespoon ORTEGA Fire-Roasted Diced Green Chiles
1 can (12 count) refrigerated biscuits
1 egg, well beaten
1 cup ORTEGA Black Bean and Corn Salsa


Preheat oven to 375F. Mix pork, taco sauce and chiles in small bowl.
Separate biscuits into 12 pieces. Flatten each biscuit with rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.
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