Beef & Cheese Empanadas

why make this recipe

Beef & Cheese Empanadas are a crowd-pleasing snack that balance savory seasoned beef, melty cheese, and a crisp golden crust. They’re ideal for game-day plates, family dinners, or packed lunches because they’re portable, customizable, and satisfying. If you love bold, comforting flavors with a bit of spicy kick, these empanadas deliver every time.

introduction

These empanadas combine seasoned ground beef with cheddar and mozzarella for a gooey filling with depth. They’re quick to assemble using store-bought empanada dough (or pie crust) and bake up into hand-held pockets that are crisp on the outside and rich inside. For inspiration on pairing with hearty sides, see this Bacon Cheeseburger Rice Skillet which complements the same flavor profile.

how to make Beef & Cheese Empanadas

This recipe is straightforward: cook the beef with aromatics and spices, stir in cheese and jalapeños for texture and heat, then fill and seal dough rounds before an egg-wash and bake. The steps below keep things simple while ensuring every empanada is evenly filled and golden.

Ingredients :

• 1 lb ground beef
• 1 cup shredded cheese (cheddar and mozzarella)
• 1/2 cup diced jalapenos
• 1 package of empanada dough (or pie crust)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 egg (for egg wash)

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic until soft.
3. Add ground beef, cooking until browned; drain excess fat.
4. Stir in cheese, jalapenos, cumin, paprika, salt, and pepper.
5. Roll out empanada dough and cut into circles.
6. Place a tablespoon of the beef mixture on each dough circle, fold, and seal the edges.
7. Brush the tops with egg wash.
8. Bake for 25-30 minutes or until golden brown.
9. Serve warm.

how to serve Beef & Cheese Empanadas

Serve warm as an appetizer or main — pair with salsa, sour cream, or a fresh chimichurri to cut the richness. For a full casual meal, offer a simple salad and maybe some loaded potato or tater-tot style sides like this Bacon Cheeseburger Stuffed Tater-Tot Cones to keep the comfort-food theme.

how to store Beef & Cheese Empanadas

Cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze empanadas on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes (or until heated through) to preserve crispness.

tips to make Beef & Cheese Empanadas

• Dry the beef filling well: After browning, drain excess fat to avoid soggy empanadas.
• Don’t overfill: A tablespoon of filling is enough to keep sealing easy and prevent bursting.
• Crimp edges securely: Use a fork or pinch-and-twist method to seal so juices don’t leak while baking.
• Egg wash evenly: Brush the tops for an attractive, golden finish.
• Adjust heat: Reduce or omit jalapeños if serving to kids or spice-averse guests.

variation (if any)

• Make them vegetarian: Swap beef for seasoned sautéed mushrooms, lentils, or a mix of beans and veggies.
• Add different cheeses: Pepper jack for extra heat, or swap cheddar for cotija for a tangy twist.
• Spice variations: Add a pinch of chili powder, chipotle in adobo, or a splash of Worcestershire for depth.

FAQ

Q: Can I use pie crust instead of empanada dough?
A: Yes — pie crust works fine. Cut slightly smaller circles if your dough is thicker.

Q: Can these be fried instead of baked?
A: Yes, shallow- or deep-frying yields a crispier exterior. Watch closely and fry until golden.

Q: How do I stop empanadas from leaking?
A: Avoid overfilling, press edges firmly, and use an egg wash or water to help seal.

Q: Can I make these ahead of time?
A: Assemble and freeze raw empanadas on a sheet, then transfer to a bag. Bake from frozen when needed.

Conclusion

For more recipe ideas and regional takes on stuffed empanadas, check out Beef Empanadas – Over The Fire Cooking and a similar home-cook version at Beef & Cheese Empanadas. These resources offer variations and techniques that can help you perfect your empanada game.

Beef & Cheese Empanadas

Savory beef and gooey cheese wrapped in a crisp empanada shell, perfect for snacks or meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Appetizer, Main Course, Snack

Cuisine: Latin American, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

Filling Ingredients

• 1 lb ground beef Use lean ground beef for less grease.
• 1 cup shredded cheese (cheddar and mozzarella) Mix for a creamy texture.
• 1/2 cup diced jalapeños Adjust based on spice preference.
• 1 package empanada dough (or pie crust) Store-bought for convenience.
• 1 medium onion, diced Provides sweetness and depth.
• 2 cloves garlic, minced Enhances flavor.
• 1 tsp cumin Adds depth of flavor.
• 1 tsp paprika Gives a smoky flavor.
• Salt and pepper To taste.
• 1 egg (for egg wash) Ensures a golden finish.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté onion and garlic until soft.
3. Add ground beef, cooking until browned; drain excess fat.
4. Stir in cheese, jalapeños, cumin, paprika, salt, and pepper.
5. Roll out empanada dough and cut into circles.
6. Place a tablespoon of the beef mixture on each dough circle, fold, and seal the edges.
7. Brush the tops with egg wash.

Baking

1. Bake for 25-30 minutes or until golden brown.

Notes

Serve warm with salsa, sour cream, or chimichurri. Cool completely and refrigerate for up to 3 days, or freeze for up to 2 months.