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Mexican Pizza Empanadas


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Mexican Pizza Empanadas


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Mexican Pizza Empanadas

These were the crowd favorite at their testing. You can find parve frozen pizza dough balls in many supermarkets. Defrost according to the package directions.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min




  • 1 tablespoon canola oil
  • 3/4 pound lean ground beef
  • 3 tablespoons taco seasoning (from a 1.25-ounce packet)
  • 1 small onion, peeled and cut into 1/4-inch dice
  • 1 plum tomato, cut into 1/4-inch dice, with seeds
  • 1/2 cup jarred salsa, mild or medium
  • 11/2 pounds pizza dough, or frozen pizza dough, defrosted
  • all-purpose flour, for dusting
  • extra-virgin olive oil
  • bottled taco sauce


1 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Set aside.
2 In a medium skillet, heat the canola oil over medium heat. Add the beef and cook the meat until it is no longer pink, breaking up the chunks with a wooden spoon or the tip of a silicone spatula. Add the taco seasoning and sauté for 3–4 minutes.
3 Transfer the meat to a medium bowl. Add the onion, tomato, and salsa. Mix well.
4 Using your fingertips, flatten the dough. Divide into 8 equal pieces.
5 Dust your work surface with flour. Using a rolling pin, roll out each piece into an oval shape. Place 1/4-cup meat filling toward the bottom of the oval but leave room at the edge. Top the meat with 1/2 teaspoon parve sour cream. With a wet finger or pastry brush, moisten the bottom edge of the dough.  Bring the top half over the bottom, enclosing the meat.
6 Using the tines of a fork dipped in flour, press down all around the edges to seal the empanada. Place on prepared sheet. Repeat with remaining dough, meat, and non-dairy sour cream.
7 Bake for 20 minutes. Brush with olive oil for sheen. Serve with taco sauce.



About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.




5 Responses to Mexican Pizza Empanadas

  1. avatar says: rockys

    These were really, really good. Luckily I made way too many and have a bag in the freezer. A fantastic go-to dinner for my kids during the week.

  2. avatar says: Sizzling

    This recipe is simply delicious……By me there weren’t any leftovers disappeared within seconds!

  3. avatar says: Alecia

    This looks really good. I’m going to try it tonight!

  4. avatar says: regina

    I will try this recipe look delicious

  5. avatar says: Erica C.

    Sounds yummy.

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