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
Ingredients
Beef Filling
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1 lb ground beef (80/20 preferred)
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½ small onion, finely diced
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2 cloves garlic, minced
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1 tsp cumin
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1 tsp chili powder
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½ tsp paprika
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½ tsp salt
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¼ tsp black pepper
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Optional: 1 tbsp tomato paste
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Optional: 2 tbsp chopped pickled jalapeños or green chiles
Cheese
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1 cup shredded cheddar or Mexican blend cheese
Empanada Dough
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1 package empanada dough discs (or pie crust cut into circles)
For Baking
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1 egg, beaten (egg wash)
For Frying
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Neutral oil (canola or vegetable)
Instructions
1. Cook Aromatics & Beef
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Heat a large skillet over medium heat.
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Add onion and garlic; sauté 2–3 minutes.
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Add ground beef and cook until browned; drain excess fat.
2. Add Spices
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Stir in cumin, chili powder, paprika, salt, and black pepper.
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Cook 1 minute to toast spices.
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Add tomato paste if using; cook 30 seconds.
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Remove from heat and let cool 10–15 minutes.
3. Add Cheese
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Once filling is warm (not hot), stir in shredded cheese and optional jalapeños/chiles.
4. Assemble Empanadas
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Lay out dough discs.
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Add 1–2 tablespoons of filling to the center of each.
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Fold into a half-moon.
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Press edges with fingers, then crimp firmly with a fork.
5. Baked Version
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Preheat oven to 400°F (200°C).
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Place empanadas on a parchment-lined baking sheet.
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Brush tops with egg wash.
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Bake 20–25 minutes, until golden brown.
6. Fried Version
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Heat 1–2 inches of oil to 350°F (175°C).
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Fry empanadas 2–3 minutes per side until deep golden.
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Drain on a rack.
Notes
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Assemble raw empanadas.
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Freeze on a baking sheet until solid, then bag.
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Bake from frozen, adding 5–10 minutes.
Nutrition
- Calories: 250Cal Per Serving
- Fat: ~15g
- Carbohydrates: 18g
- Protein: 11g