Cover counter with aluminum foil or parchment paper (for easy clean up).
Dust a thin layer of flour on foil and on your rolling pin and begin rolling out the biscuits until they're about 3" in diameter and set aside. Don't have a rolling pin? No problem just use a large drinking glass!
Brown ground beef and drain.
Add taco seasoning and cook as directed on package.
Spoon the taco meat into the centers of each biscuit and fold into half-circles.
Using a floured fork, pinch the edges of each biscuit closed and arrange on a shallow baking sheet.
Bake for 25 minutes or until empanadas are golden brown on top.
While the empanadas are baking, combine milk and nacho cheese soup in a small pan and heat til slowly bubbling. Set aside.
Dice the tomatoes and slice the avocados and set aside.
Once the empanadas are done baking, arrange on plate and generously top with nacho cheese soup.
Set out sour cream, diced tomatoes, shredded lettuce, and sliced avocados so each person can personalize their dishes with their favorite toppings! :)