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Mexican Pizza Empanadas

Mexican Pizza Empanadas from Susie Fishbein - Teens Can Cook This

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.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 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 ¼-inch dice
  • 1 plum tomato, cut into ¼-inch dice, with seeds
  • ½ cup jarred salsa, mild or medium
  • 1½ pounds pizza dough, or frozen pizza dough, defrosted
  • All-purpose flour, for dusting
  • 1½ tablespoons non-dairy sour cream
  • 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.