Game day just got a whole lot better with these fried taco empanadas. Tortillas stuffed with cheesy, seasoned beef, then fried to golden perfection. Topped with all the fixings; shredded lettuce, pico de gallo, sour cream, and a spicy salsa verde. They’re the ultimate flavor-packed bite. Whether you’re hosting for game day or switching things up for Taco Tuesday, these are guaranteed to become a new favorite.
What’s Fried Taco Empanadas?
Is it a taco? Is it an empanada? Honestly I don’t know what to call it, so I’m call it both haha. This is in the shape of an empanada but loaded up like a taco. Whatever you decide to call it, just know it’s delicious. And even better the next day!
Why you’ll love these Taco Empanadas?
- Crispy, golden exterior that’s perfectly fried to give the best crunch.
- Cheesy, seasoned beef filling that’s packed with flavor
- Who doesn’t love a good taco but better!
- Quick and easy to make for game day or weeknight dinners
- Crowd-pleasing snack the whole family will enjoy
- Perfect for dipping and sharing
What you’ll need for these Fried Taco Empanadas?
here’s what you’ll need to make these delicious loaded empanadas
- Tortillas: corn or flour whichever you prefer. For these, to give that empanada feel, I used flour tortillas.
- Ground beef: or whatever protein you prefer.
- Cheese: a mixture of cream cheese and shredded cheese for the filling.
- Salsa: use your favorite jarred salsa.
- Seasonings: *see notes.
- Oil: for frying
Topping ideas:
feel free to use your favorite taco toppings. Here are some toppings I used:
- shredded lettuce
- pico de gallo
- sour cream
- salsa verde
- Cotija cheese
What to serve these fried taco empanadas with?
- Mexican Red Rice
- Chips & Salsa
- Beans
- Spicy Roasted Tomato Salsa
- Creamy Avocado Cilantro Sauce
- Spicy Mango Habanero Margarita
- Frozen Mango Pineapple Margarita
Taco Empanada FAQ?
- Can I bake them instead of frying? Yes! Brush them with oil and bake at 400°F until golden and crispy.
- Can I make them ahead of time? Absolutely! You can prep them ahead, freeze, and fry or bake when ready.
- Can I make them vegetarian? Yes! Swap meat for beans, mushrooms, or your favorite veggies.
- How do I prevent them from getting soggy? Make sure the filling isn’t too wet and seal the edges well before frying. Also, reheat in the oven or air fryer.
More Recipes To Try
Sweet & Spicy Jerk Fish Tacos with Mango Salsa
The Ultimate Cali Smashburger with Burger Sauce
Air Fried Mango Habanero Wings
Creamy Salmon and Broccoli Pasta Bake
If you make my Fried Taco Empanadas, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Fried Taco Empanadas
Ingredients
- 1 lb ground beef or ground turkey
- 1/2 yellow onion diced
- 1/3 cup your favorite salsa
- 4 oz cream cheese
- 1/2 cup Monterrey jack cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp Chile powder
- salt + pepper to taste
- 1/2 tsp beef bouillon powder optional
- 1-2 tbsp of water
- flour tortillas
- 1-2 cups oil for frying
- 3 tbsp all purpose flour
Topping ideas
- shredded lettuce
- pico de gallo
- guacamole
- queso fresco or Cotija cheese
- sour cream
- salsa verde
- hot sauce
Instructions
- In a skillet over medium heat, brown the ground beef. When it’s almost cooked through, drain some of the excess oil. Add the onions and season with onion powder, garlic powder, beef bouillon, chorizo seasoning, and cumin. Stir well, taste, and adjust seasonings as needed.
- Pour in 1/3 cup of jarred salsa and mix until combined. Add the cream cheese and shredded cheese, stirring until fully incorporated. If needed, add a splash of water to help everything mix together, but the mixture should be thick enough to hold together.
- To assemble- mix together 2-3 tbsp of all purpose flour and 2 tbsp of water to create a thick paste.
- Lay out a tortilla and place two small scoops of the meat mixture in the center. Brush a little flour paste along the edges, then fold the tortilla in half. Use a fork to crimp the sides and seal. Repeat with the remaining tortillas and filling until all the meat mixture is used.
- In a pan over medium heat, fry the empanadas until golden and crispy. This part moves fast so don't turn your back.
- Serve with shredded lettuce, pico de gallo, sour cream and salsa and enjoy!
Notes
- 2 roma tomatoes, diced
- 1/2 white onion, diced
- 1/4 cup Cilantro, diced
- 1/2 Jalapeño, diced
- 2 limes
- salt and pepper to taste
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
