Taco Bell, a fast-food giant known for its innovative (and sometimes controversial) takes on Mexican-inspired cuisine, has recently launched a new menu item: the Cheesy Double Beef Empanada. While new menu items often generate excitement and buzz, this particular offering has been met with mixed reactions, to say the least. Some fans are raving about the convenient, cheesy, and beefy snack, while others are expressing disappointment, claiming it doesn’t live up to the hype or their expectations of a true empanada. In this post, we’ll dive into the controversy surrounding the Cheesy Double Beef Empanada, explore the reasons why some fans are unhappy, and, most importantly, provide you with some fantastic alternative empanada recipes – both traditional and inspired – that you can make at home and judge for yourself!
**The Taco Bell Empanada: A Closer Look**
The Cheesy Double Beef Empanada consists of a crispy, pastry-like shell filled with seasoned ground beef and a generous amount of melted cheese. It’s designed to be a quick and portable snack, perfect for a fast-food lunch or on-the-go treat. Taco Bell has heavily promoted the empanada, emphasizing its affordability and convenience. However, the online reaction has been quite varied.
**Why the Disappointment? Reasons Behind the Negative Reviews**
Several factors contribute to the mixed and, at times, negative reviews of the Taco Bell empanada:
* **Authenticity Concerns:** Many customers argue that the Taco Bell empanada bears little resemblance to a traditional empanada. Traditional empanadas, found throughout Latin America, are typically made with a more flaky, buttery dough and filled with a wider variety of ingredients, from seasoned meats and vegetables to cheese and even sweet fillings. The Taco Bell version, with its simpler filling and pastry-like shell, is seen as a heavily Americanized and arguably simplified take on the classic dish.
* **Texture and Flavor Issues:** Some customers have complained about the texture of the empanada. Some reviews note that the shell can be overly greasy or, conversely, too dry and hard. The filling, while cheesy and beefy, is sometimes described as bland or lacking in authentic Mexican flavors. The quality and consistency appear to vary greatly depending on the location.
* **Size and Value:** A common complaint is the size of the empanada relative to its price. Many customers feel that the empanada is too small to be a satisfying meal or snack, especially considering the cost. This leads to a perception of poor value for money.
* **Expectation vs. Reality:** Taco Bell has a reputation for bold flavors and innovative combinations. Some customers may have had higher expectations for the empanada, anticipating a more complex and exciting flavor profile. The simplicity of the ground beef and cheese filling may have left some feeling underwhelmed.
* **Comparison to Previous Offerings:** Taco Bell has a history of introducing and discontinuing menu items. Some customers may be comparing the empanada to previous Taco Bell offerings, such as the Mexican Pizza or the Volcano Menu, which have a loyal following and are often missed by fans. The empanada may simply not be measuring up to these past favorites.
**Alternative Empanada Recipes: Satisfy Your Craving!**
If you’re among those disappointed with the Taco Bell empanada or simply want to experience the deliciousness of a more authentic version, here are some alternative empanada recipes to try at home:
**1. Classic Beef Empanadas (Argentine Style)**
These empanadas are a staple in Argentina and feature a flavorful beef filling encased in a flaky, homemade dough.
* **Ingredients:**
* *For the Dough:*
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 1/2 cup cold water
* *For the Filling:*
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 red bell pepper, finely chopped
* 1 pound ground beef
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1/2 cup beef broth
* 1/4 cup chopped green olives
* 2 hard-boiled eggs, chopped
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
* **Instructions:**
1. **Make the Dough:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2. **Prepare the Filling:** Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. **Season the Filling:** Stir in the cumin, smoked paprika, and cayenne pepper (if using). Add the beef broth and bring to a simmer. Cook until the liquid has reduced and the filling is slightly thickened, about 5-7 minutes. Season with salt and pepper to taste.
4. **Add the Finishing Touches:** Remove the skillet from the heat and stir in the green olives and chopped hard-boiled eggs.
5. **Assemble the Empanadas:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a round cookie cutter or a bowl to cut out circles of dough (about 4-5 inches in diameter).
6. **Fill the Empanadas:** Place a spoonful of the beef filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal. Alternatively, use a traditional empanada press for a more professional look.
7. **Bake the Empanadas:** Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown.
8. **Serve:** Let the empanadas cool slightly before serving. These are delicious served warm.
**2. Chicken Empanadas (Colombian Style)**
These empanadas feature a flavorful shredded chicken filling with potatoes and vegetables.
* **Ingredients:**
* *For the Dough (Masa):*
* 2 cups pre-cooked corn flour (masa harina)
* 1 teaspoon salt
* 1 1/2 cups warm water
* *For the Filling:*
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 1 red bell pepper, finely chopped
* 1 pound boneless, skinless chicken breasts
* 1 teaspoon ground cumin
* 1/2 teaspoon achiote powder (optional, for color)
* 1 cup chicken broth
* 1 cup diced potatoes
* 1/2 cup frozen peas and carrots
* Salt and pepper to taste
* Vegetable oil, for frying
* **Instructions:**
1. **Make the Dough:** In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing until a smooth dough forms. Knead the dough for a few minutes until it is pliable. Cover the dough with a damp cloth and let it rest for 15 minutes.
2. **Cook the Chicken:** In a large pot, place the chicken breasts and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks.
3. **Prepare the Filling:** Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the shredded chicken, cumin, and achiote powder (if using). Cook for another 2-3 minutes.
4. **Add the Remaining Ingredients:** Add the chicken broth, diced potatoes, and frozen peas and carrots to the skillet. Bring to a simmer and cook until the potatoes are tender and the liquid has reduced, about 10-15 minutes. Season with salt and pepper to taste.
5. **Assemble the Empanadas:** Divide the dough into small balls (about 2 inches in diameter). Flatten each ball into a small circle using a tortilla press or by pressing it between two pieces of plastic wrap. Aim for a thickness of about 1/8 inch.
6. **Fill the Empanadas:** Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with your fingers or a fork to seal. Alternatively, use an empanada press.
7. **Fry the Empanadas:** Heat about 1 inch of vegetable oil in a large skillet over medium heat. Carefully place the empanadas in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Be careful not to overcrowd the skillet.
8. **Drain and Serve:** Remove the empanadas from the skillet and place them on a plate lined with paper towels to drain off excess oil. Serve hot with your favorite dipping sauce, such as aji (Colombian hot sauce) or guacamole.
**3. Vegetarian Empanadas (Spinach and Cheese)**
For a delicious and meat-free option, try these spinach and cheese empanadas.
* **Ingredients:**
* *For the Dough:*
* 1 package (14.1 ounces) refrigerated pie crusts
* *For the Filling:*
* 1 tablespoon olive oil
* 1 onion, finely chopped
* 2 cloves garlic, minced
* 10 ounces frozen spinach, thawed and squeezed dry
* 1 cup ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 1 egg, beaten
* Salt and pepper to taste
* 1 egg, beaten (for egg wash)
* **Instructions:**
1. **Prepare the Filling:** Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the spinach and cook for another 2-3 minutes, until heated through. Remove from heat and let cool slightly.
2. **Combine the Filling Ingredients:** In a large bowl, combine the spinach mixture, ricotta cheese, Parmesan cheese, parsley, and beaten egg. Season with salt and pepper to taste.
3. **Assemble the Empanadas:** Preheat oven to 375°F (190°C). Unfold the pie crusts on a lightly floured surface. Use a round cookie cutter or a bowl to cut out circles of dough (about 4-5 inches in diameter).
4. **Fill the Empanadas:** Place a spoonful of the spinach and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
5. **Bake the Empanadas:** Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 15-20 minutes, or until golden brown.
6. **Serve:** Let the empanadas cool slightly before serving. These are delicious served warm or at room temperature.
**4. Sweet Empanadas (Apple Cinnamon)**
Empanadas aren’t just for savory fillings! These sweet apple cinnamon empanadas make a delightful dessert or snack.
* **Ingredients:**
* *For the Dough:*
* 1 package (14.1 ounces) refrigerated pie crusts
* *For the Filling:*
* 4 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
* 1/4 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 2 tablespoons butter, cut into small pieces
* 1 egg, beaten (for egg wash)
* Turbinado sugar (for sprinkling)
* **Instructions:**
1. **Prepare the Filling:** In a large bowl, combine the diced apples, granulated sugar, flour, cinnamon, and nutmeg. Toss to coat.
2. **Assemble the Empanadas:** Preheat oven to 375°F (190°C). Unfold the pie crusts on a lightly floured surface. Use a round cookie cutter or a bowl to cut out circles of dough (about 4-5 inches in diameter).
3. **Fill the Empanadas:** Place a spoonful of the apple filling in the center of each dough circle. Dot the filling with a few small pieces of butter. Fold the dough over to form a half-moon shape. Crimp the edges with a fork to seal.
4. **Bake the Empanadas:** Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Sprinkle with turbinado sugar.
5. **Bake the Empanadas:** Bake for 20-25 minutes, or until golden brown and the filling is bubbly.
6. **Serve:** Let the empanadas cool slightly before serving. These are delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
**5. Taco Bell Inspired Empanadas (Homemade)**
If you want to replicate the Taco Bell experience but with better ingredients and flavor, try this homemade version.
* **Ingredients:**
* *For the Dough:*
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 cup shortening, chilled
* 1/2 cup cold water
* *For the Filling:*
* 1 pound ground beef
* 1 packet Taco Bell taco seasoning
* 1/2 cup water
* 2 cups shredded cheddar cheese
* Optional: Diced tomatoes, shredded lettuce, sour cream, Taco Bell hot sauce
* **Instructions:**
1. **Make the Dough:** In a bowl, whisk together the flour, baking powder and salt. Cut in shortening using a pastry blender or your fingers until mixture resembles coarse crumbs. Gradually add the water until the dough comes together. Form into a disk, wrap, and refrigerate for 30 minutes.
2. **Prepare the Filling:** Cook the ground beef in a skillet over medium heat until browned. Drain excess fat. Add taco seasoning and water, and simmer for 5 minutes.
3. **Assemble the Empanadas:** Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface and cut out circles. Fill with ground beef and cheese. Fold over and crimp edges.
4. **Bake the Empanadas:** Bake for 15-20 minutes, or until golden brown.
5. **Serve:** Serve warm with your favorite Taco Bell toppings.
**Tips for Making the Best Empanadas**
* **Use Cold Ingredients:** When making empanada dough, using cold butter and water is crucial for achieving a flaky crust. The cold butter creates layers in the dough as it melts during baking, resulting in a light and airy texture.
* **Don’t Overwork the Dough:** Overmixing the dough can develop the gluten too much, resulting in a tough crust. Mix the ingredients just until they come together, and then chill the dough to relax the gluten.
* **Seal the Edges Tightly:** Make sure to crimp the edges of the empanadas tightly to prevent the filling from leaking out during baking or frying. You can use a fork or an empanada press for a secure seal.
* **Adjust the Seasoning:** Taste the filling before assembling the empanadas and adjust the seasoning as needed. Don’t be afraid to experiment with different spices and herbs to create your own unique flavor combinations.
* **Experiment with Fillings:** The possibilities for empanada fillings are endless! Try different meats, vegetables, cheeses, and even sweet fillings. Get creative and have fun!
* **Fry or Bake:** Empanadas can be either baked or fried. Baking is a healthier option, while frying results in a crispier crust. Choose the method that you prefer.
**Conclusion: The Empanada Debate Continues…**
The Taco Bell Cheesy Double Beef Empanada has certainly sparked a debate among fast-food fans. While some appreciate its convenience and cheesy flavor, others are disappointed by its lack of authenticity and perceived value. Whether you’re a fan or a skeptic, one thing is for sure: empanadas are a delicious and versatile dish that can be enjoyed in countless ways. So, skip the fast-food version and try making your own homemade empanadas using one of the recipes above. You might just discover your new favorite snack or meal!
Ultimately, the best empanada is the one you enjoy the most. Whether it’s a traditional recipe passed down through generations or a creative twist on a classic, empanadas are a celebration of flavor and culture. So, get in the kitchen, experiment with different fillings and techniques, and create your own empanada masterpiece. And who knows, maybe you’ll even start your own empanada debate among your friends and family!