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Calzone with Taco Filling

2h 20 mins
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Try this rich calzone recipe with taco filling, it's a fusion between two cultures that have delicious cooking bases. It is a dish that will surprise everyone and will enchant you. Prepare it!
Learn more about Alejandra Corrales


4 portions
  • 1/2 cups Water, tibia
  • 1 teaspoon raw sugar
  • 2 teaspoons yeast
  • 3 cups flour
  • 1 pinch salt
  • 1/4 cups olive oil
  • 1 cup cornmeal
  • 1 cup Water, tibia
  • 600 grams ground beef
  • 2 teaspoons chilli powder
  • 1 teaspoon garlic salt
  • 1 teaspoon Red pepper
  • 1 canned refried black beans
  • 1/2 cups cheddar cheese, grated
  • to taste chili, chopped
  • 1 cup mashed tomatoes
  • 60 grams onion
  • 1/2 cups black olive
  • 1 egg


For the dough, combine ½ cup of warm water with the yeast and sugar. Leave resting for 8 minutes.
In a bowl, add flour and salt. Create a hole in the center and pour the yeast. In the bowl where the yeast was prepared, pour the rest of the warm water (1 cup) and also incorporate the mixture, making sure to remove all the yeast.
Add olive oil and mixture, first using a wooden spoon and when forming a bun, knead with your hands, sprinkling some flour on the surface to be used. Knead for 5 minutes.
Try to keep the dough as moist as possible, without overdoing it and making it sticky. Brush with oil and leave to ferment in a bowl covered with plastic wrap for 2 hours at room temperature.
Preheat the oven to 200ºC.
Cook the spicy meat in a pan with all the spices and reserve.
In a small bowl mix egg with a little water; This will serve as a glue to close our calzone.
Weapon buns the size of a tennis ball and stretch in a circle. Fill with the ingredients, leaving space on the edge to close the calzone. Paint this border with the egg mixture and close the calzone.
Bake for about 25 minutes or until golden brown.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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