TACO EMPANADAS

TACO EMPANADAS 1 can of large refrigerator biscuits 3/4 cup refried beans, divided 1 cup shredded cheddar cheese, divided 3/4 cup prepared taco meat, divided Optional garnishes: chopped tomato, chopped green onion, sour cream Preheat oven to 375 F and line a baking sheet with aluminum foil. Flatten a biscuit on the foil using the heel of your hand, starting from the center and working your way outward. Spread one tablespoon of refried beans onto the flattened biscuit. Top refried beans with a tablespoon of shredded cheese. Add a heaping tablespoon of prepared taco meat onto the cheese. Fold the biscuit by puling one side up over the other and sealing the edges with your finger. Crimp the edges and poke a few holes in top with a fork. Drizzle some of the juice from the taco meat over the empanada. Top with another tablespoon of shredded cheese. Repeat these steps for all empanadas. Bake in preheated oven for 12-15 minutes or until biscuits are golden brown.