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Beef and Bean Tortilla Empanada

Beef and Bean Tortilla Empanada

Serves 6 / 35 mins


  • 6 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: 35 minutes

  1. 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.

  2. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.

  3. 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.

  4. Place 2 tsp. of ground beef filling, and a sprinkle of shredded cheese in the centre of the tortilla.

  5. Fold over tortilla and moisten edges with egg wash; press to seal with fork. Repeat with remaining tortillas and filling.

  6. Preheat oven to 425°F (218ᵒC). Place all empanadas in a baking tray coated with cooking spray.

  7. Lightly brush empanadas with additional egg wash for shine.

  8. Cook for 4-5 minutes or until golden brown.

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