Description
Cheesy Ground Beef Empanadas are golden, flaky pastries filled with juicy beef, melted cheese, and gently spiced veggies—perfect for sharing, snacking, or savoring solo.
Ingredients
- 1 pound ground beef (80/20)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup onion, diced
- 1/2 cup bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 package empanada dough rounds
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet over medium heat, sauté diced onion and bell pepper until soft. Add ground beef and cook until browned; drain excess fat.
- Stir in garlic, tomato paste, cumin, chili powder, salt, and pepper. Cook for 1–2 minutes more. Remove from heat and fold in shredded cheese.
- Place dough rounds on a floured surface. Add 1 tablespoon filling to center of each. Fold and press edges with a fork to seal.
- Place empanadas on prepared baking sheet. Brush tops with egg wash.
- Bake for 20–25 minutes until golden brown. Cool slightly before serving.
Notes
- Garnish with cilantro, parsley, crema, or lime juice for added flavor.
- Serve with pico de gallo, salad, guacamole, or black beans and rice.
- Create an empanada bar with toppings and dips for parties.
- Store in an airtight container in fridge up to 3 days.
- Freeze after baking and cooling; reheat straight from frozen at 350°F.
- Reheat in oven or toaster oven for best texture.
- Prepare in advance and refrigerate unbaked empanadas for 24 hours.
- Use cheddar, Monterey Jack, mozzarella, or smoky gouda for cheese options.
- Seal edges well with a fork or water/egg wash to avoid splitting.
- Pie crust can be substituted; handle gently when sealing.
