Made with passion

Beef and Bean Tortilla Empanada

Serves 6 / 35 mins


  • Casa Mendosa® Original Medium Tortillas, warmed
  • 1 lb (454g) ground beef
  • 1 envelope taco seasoning
  • 1 can (473ml) refried beans
  • 1 cup (240ml) Colby-Monterey Jack cheese, shredded
  • 4 tsp. (20ml) canola oil
  • To garnish: sour cream and salsa
  • 2 eggs, whisked for egg wash


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

  • In a large cast-iron or alternative heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean.
  • In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
  • In the wiped clean skillet warm Casa Mendosa® Original Medium Tortillas for 10-15 seconds on each side, making them more pliable and ready for filling.
  • Place 2 tsp. of ground beef filling, and a sprinkle of shredded cheese in the centre of the tortilla.
  • Fold over tortilla and moisten edges with egg wash; press to seal with fork. Repeat with remaining tortillas and filling.
  • Preheat oven to 425°F (218ᵒC). Place all empanadas in a baking tray coated with cooking spray.
  • Lightly brush empanadas with additional egg wash for shine.
  • Cook for 4-5 minutes or until golden brown.



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