Your New Favorite Snack is Here: Cheesy Ground Beef Empanadas!

Hey friends, Beau here! Let’s talk about one of life’s simple, perfect pleasures: handheld food. There’s just something magical about a delicious meal you can hold in your hand, right? No fuss, no fancy utensils—just pure, unadulterated flavor. And if I had to crown one recipe the undisputed champion of my feel-good, grab-and-go menu, it would be these unbelievably good Cheesy Ground Beef Empanadas.

Imagine this: a golden-brown, flaky pastry that shatters with every bite, giving way to a warmly spiced, savory ground beef filling that’s loaded with ooey-gooey melted cheese. It’s the ultimate comfort food package—a little bit nostalgic, a whole lot delicious, and guaranteed to make your kitchen smell like a five-star cantina. Whether you’re prepping for game day, need a hit-the-spot family dinner, or just want a freezer-full of ready-to-eat goodness for those “what’s for dinner?!” emergencies, this recipe is your new best friend. So, tie on that apron, and let’s make some kitchen magic happen together!

The Empanada That Started It All

I’ll never forget the first time I truly fell in love with an empanada. I was about ten years old, visiting my abuelita for the summer. Her kitchen was always a whirlwind of incredible aromas, but one afternoon, the air was particularly intoxicating—a mix of toasting cumin, sizzling beef, and buttery pastry. She was teaching my cousin how to make her famous empanadas, and she let me be the official “edge-crimper.”

My little hands would press the fork into the dough, creating those classic ridges while she told me stories about making these same pastries back home. The best part, of course, was the reward: pulling that first golden, slightly-too-hot-to-eat empanada from the pan, the cheese stretching for miles as I took a bite. It wasn’t just a snack; it was a connection. It was family, history, and love, all wrapped up in a perfect, portable pocket. This recipe is my homage to that feeling—simple, soulful, and designed to bring people together, one delicious bite at a time.

Gathering Your Empanada Arsenal

One of the best things about this recipe is its beautiful simplicity. You likely have most of these ingredients in your pantry already! Here’s your shopping list, complete with my favorite chef-y tips and tricks to make it your own.

• 1 lb Ground Beef (80/20 blend is perfect): This is your flavor foundation! The little bit of fat in an 80/20 blend keeps the filling juicy and incredibly flavorful. Chef’s Insight: You can easily swap this for ground turkey, chicken, or even a plant-based ground meat for a fantastic twist.
• ½ small Onion, finely diced & 2 cloves Garlic, minced: The aromatic dream team! They build a savory base that makes the whole house smell amazing. Sub Tip: No fresh onion? A teaspoon of onion powder works in a pinch!
• The Spice Squad: 1 tsp Cumin, 1 tsp Chili Powder, ½ tsp Paprika, ½ tsp Salt, ¼ tsp Black Pepper: This is where the magic happens! Cumin brings that warm, earthy depth, chili powder gives a gentle kick, and paprika adds a sweet, smoky note. Don’t be shy—toast them in the pan with the beef to unlock their full potential.
• 1 cup shredded Cheddar or Mexican Blend Cheese: The glorious, melty glue that holds everything together! I love a sharp cheddar for its tang, but a Mexican blend with Monterey Jack and quesadilla cheese is pure bliss. Chef’s Hack: Always shred your own cheese! Pre-shredded bags contain anti-caking agents that can make the melt less smooth.
• 1 package Empanada Dough Discs (or homemade pie dough): The ultimate time-saver! You can find these in the frozen or international aisle of most grocery stores. They’re specifically designed for this job and yield that perfect, flaky texture. Using store-bought pie crust is a totally legit and delicious shortcut if that’s what you can find.
• 1 Egg, beaten (for egg wash): This is your secret weapon for that gorgeous, golden-brown, bakery-worthy shine. A simple brush of egg wash before baking transforms them from pale to perfect.
• Optional, but Highly Encouraged: 2 Tbsp chopped pickled Jalapeños or Green Chiles: For my friends who like a little heat! They add a bright, vinegary punch that cuts through the richness beautifully. A tablespoon of tomato paste stirred into the filling also adds a wonderful layer of umami depth.

Let’s Build Some Flavor Pockets! (Step-by-Step)

Ready to get your hands dirty? Follow these steps, and you’ll be an empanada expert in no time. I’ve packed this section with all my favorite kitchen hacks to ensure your success.

1. Cook the Aromatics & Beef: Grab a large skillet and heat it over medium heat. No need for oil just yet—we’re going to let the beef render its own fat. Toss in your diced onion and minced garlic and sauté for 2-3 minutes until they’re soft and fragrant. Now, add the ground beef, breaking it up with your spoon or spatula. Cook until it’s beautifully browned and no pink remains. Chef’s Tip: Once the beef is browned, drain off the excess grease. This is the key to a filling that’s flavorful but not greasy!
2. Wake Up the Spices: This is the most important step for a deeply flavored filling! Add all your spices—the cumin, chili powder, paprika, salt, and pepper—directly to the hot meat. Stir constantly for about a minute. You’ll smell the spices blooming and getting toasty. If you’re using tomato paste, add it now and cook for another 30 seconds. Remove the skillet from the heat and let the filling cool for at least 10-15 minutes. Chef’s Hack: Cooling the filling is non-negotiable! A hot filling will steam the dough from the inside, making it soggy, and it will melt your cheese too early, causing it to leak out.
3. The Cheesy Finale (for the Filling): Once your beef mixture is warm but not piping hot, stir in that glorious mountain of shredded cheese and your optional jalapeños. Give it a good mix until every bit of beef is coated in cheesy, spicy goodness.
4. The Assembly Line: Lay your empanada discs out on a clean work surface. If you’re using frozen, make sure they’re fully thawed according to the package directions. Place about 1-2 tablespoons of filling in the center of each disc. The biggest mistake here is overfilling! You need a good half-inch border of clean dough to get a proper seal. Chef’s Tip: Use a small cookie scoop for perfectly portioned, mess-free filling!
5. Seal the Deal: Fold the dough disc over the filling to create a half-moon shape. Now, press the edges together firmly with your fingers. To create that classic, crimped edge that also ensures a tight seal, press down with the tines of a fork all the way around the semicircle. It’s therapeutic, I promise!
6. Bake or Fry to Perfection:
   • To Bake (My Go-To for Ease): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange your empanadas on the sheet, and give each one a generous brush with the beaten egg wash. This is what gives you that gorgeous, glossy, golden-brown finish. Bake for 20-25 minutes, or until they’re puffed up and beautifully golden.
   • To Fry (For Ultimate Crispiness): Heat about 1-2 inches of a neutral oil (like canola or vegetable) in a heavy-bottomed pot to 350°F (175°C). Carefully fry the empanadas in batches for about 2-3 minutes per side, until they’re deep golden brown and crisp. Drain them on a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy on a paper towel.

How to Serve Up These Golden Gems

You’ve done the hard work, now for the fun part: eating! Presentation is key, even for casual food. Let your inner artist shine.

I love serving a big platter of these empanadas stacked high, maybe on a rustic wooden board or a colorful ceramic plate. Scatter a little extra chopped cilantro or sliced green onions over the top for a pop of fresh color. Now, the main event: the dipping sauces! Offer a few small bowls with different options. A cool and creamy dollop of sour cream or Mexican crema is a classic must. A vibrant, chunky salsa adds freshness and acidity. And for the ultimate indulgence, a bowl of creamy, homemade guacamole is absolutely non-negotiable in my book. They’re also fantastic with a side of black beans and rice for a more complete meal, or simply a crisp, green salad to balance the richness.

Make It Your Own! Creative Empanada Twists

The basic recipe is a masterpiece, but the real fun begins when you start playing with the formula. Here are a few of my favorite ways to mix things up:

• Spicy Picante: Kick the heat up a notch! Add a tablespoon of your favorite hot sauce to the beef mixture, or mix in a diced chipotle pepper in adobo sauce for a smoky, spicy punch.
• Southwestern Style: Stir in a half cup of frozen corn (thawed) and a half cup of black beans (rinsed and drained) to the filling. It bulks it out, adds wonderful texture, and makes it feel even heartier.
• Breakfast Empanadas: Who says empanadas are just for lunch or dinner? Swap the ground beef for cooked, crumbled breakfast sausage or bacon. Mix it with scrambled eggs, cheese, and maybe some diced potatoes for the ultimate grab-and-go breakfast.
• Cheesy Chicken & Green Chile: Use 2 cups of shredded cooked chicken (rotisserie chicken is perfect here) instead of beef. Mix it with green chiles, Monterey Jack cheese, and a splash of chicken broth to keep it moist.
• Pizza Pocket Empanadas: A kid (and adult!) favorite. Use ground Italian sausage, mix in some pepperoni cubes, marinara sauce, and lots of mozzarella cheese. Serve with a side of warm marinara for dipping.

Beau’s Back-Pocket Tips & Stories

Over the years, this recipe has seen more variations than I can count. I once made a giant “empanada pie” by putting the filling between two large pie crusts for a potluck—it was a huge hit! The recipe is wonderfully forgiving. My biggest lesson learned the hard way? DO NOT skip the cooling step for the filling. I was in a rush once and ended up with a leaky, messy, albeit still tasty, kitchen disaster. The cheese just oozed out everywhere! Now I’m militant about letting it cool. Also, these freeze like a dream. Assemble them raw, place them on a baking sheet to freeze solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 5-10 minutes to the baking time. It’s my secret weapon for effortless entertaining.

Your Empanada Questions, Answered!

I’ve gotten a lot of questions about this recipe over time, so here are the answers to the most common ones.

• Q: My empanadas burst open in the oven! What did I do wrong?
  A: This is almost always one of two things: 1) The filling was too hot when you assembled them, causing steam to build up and blow out the seams, or 2) You overfilled them. Remember, cool filling and a good half-inch border are your best friends!
• Q: Can I make these ahead of time?
  A: Absolutely! You can assemble them completely, place them on a parchment-lined tray, and keep them covered in the fridge for up to 24 hours before baking. You can also freeze them (unbaked) for up to 3 months. Bake from frozen, adding extra time as needed.
• Q: My dough is tearing when I try to seal it. Help!
  A: This usually means the dough is too cold and stiff. Let it sit at room temperature for 5-10 minutes to become more pliable. If a tear happens, don’t panic! You can patch it with a tiny piece of dough from the edges and press it on.
• Q: Baked vs. Fried—what’s the real difference?
  A: Baking is easier, cleaner, and yields a flaky, pastry-like crust. Frying gives you an irresistibly crisp and crunchy shell. Both are fantastic; it just depends on your mood and how much you feel like dealing with a pot of hot oil!

Cheesy Ground Beef Empanadas : Golden, Savory & Totally Craveable

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• Author: BeauCollier

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Description

Cheesy Ground Beef Empanadas

Prep Time: 25 minutes

Cook Time: 20–25 minutes (baked) or 2–3 min per side (fried)

Cooling Time: 10–15 minutes

Total Time: ~1 hour

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Ingredients

Scale 1x2x3x

Beef Filling

• 1 lb ground beef (80/20 preferred)

• ½ small onion, finely diced

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• Optional: 1 tbsp tomato paste

• Optional: 2 tbsp chopped pickled jalapeños or green chiles

Cheese

• 1 cup shredded cheddar or Mexican blend cheese

Empanada Dough

• 1 package empanada dough discs (or pie crust cut into circles)

For Baking

• 1 egg, beaten (egg wash)

For Frying

• Neutral oil (canola or vegetable)

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Instructions

1. Cook Aromatics & Beef

1. Heat a large skillet over medium heat.

2. Add onion and garlic; sauté 2–3 minutes.

3. Add ground beef and cook until browned; drain excess fat.

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2. Add Spices

1. Stir in cumin, chili powder, paprika, salt, and black pepper.

2. Cook 1 minute to toast spices.

3. Add tomato paste if using; cook 30 seconds.

4. Remove from heat and let cool 10–15 minutes.

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3. Add Cheese

• Once filling is warm (not hot), stir in shredded cheese and optional jalapeños/chiles.

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4. Assemble Empanadas

1. Lay out dough discs.

2. Add 1–2 tablespoons of filling to the center of each.

3. Fold into a half-moon.

4. Press edges with fingers, then crimp firmly with a fork.

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5. Baked Version

1. Preheat oven to 400°F (200°C).

2. Place empanadas on a parchment-lined baking sheet.

3. Brush tops with egg wash.

4. Bake 20–25 minutes, until golden brown.

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6. Fried Version

1. Heat 1–2 inches of oil to 350°F (175°C).

2. Fry empanadas 2–3 minutes per side until deep golden.

3. Drain on a rack.

Notes

• Assemble raw empanadas.

• Freeze on a baking sheet until solid, then bag.

• Bake from frozen, adding 5–10 minutes.

Nutrition

• Calories: 250Cal Per Serving
• Fat: ~15g
• Carbohydrates: 18g
• Protein: 11g

Quick Bite of Nutrition Info

While we’re all about feel-good comfort food here at Feastical, I know many of you like to keep an eye on things. Here’s a general breakdown per empanada (assuming the recipe makes 12 and you’re baking them). Remember, these are estimates and can vary based on your specific ingredients!

Per Empanada (Approximate): ~250 calories, 15g fat, 18g carbs, 11g protein.

To lighten things up, you can use lean ground beef (90/10 or 93/7), reduce the cheese slightly, or load up the filling with extra veggies like diced bell peppers or mushrooms to add volume and nutrients without a ton of extra calories. But my personal philosophy? Enjoy every single, satisfying bite!

Final Thoughts

And there you have it, my friends! Everything you need to create a batch of these utterly craveable, cheesy ground beef empanadas. This recipe is more than just a list of ingredients and steps; it’s a launchpad for your own culinary adventures. It’s about the joy of creating something delicious with your own two hands and sharing it with the people you love.

I can’t wait for you to experience that moment—pulling a tray of golden, flaky, perfectly browned empanadas from your oven, the cheese still bubbling inside. It’s a little victory worth celebrating. So, what are you waiting for? Get in that kitchen and make some memories! And when you do, I’d love to see your creations. Tag me @FeasticalBeau or use the hashtag #FeasticalFeast so I can cheer you on. Happy cooking!

Beau