Cheesy Ground Beef Empanadas Recipe

There’s something downright magical about a fresh-baked empanada. These cheesy ground beef empanadas are an explosion of flavor wrapped up in a golden, flaky crust—perfect for a family dinner, a party snack, or even a cozy night in. They’re everything you could want in handheld comfort food: spicy, cheesy, and incredibly satisfying. I can almost guarantee that no matter how many you make, they’ll be gone in minutes.

The best part? You don’t have to make the dough from scratch (unless you want to, of course!). With a bit of help from pre-made pie crust, these empanadas are easier than you’d think. You can focus on crafting a delicious filling and leave the pastry perfection to Pillsbury™. This recipe is like a “cheat code” to impressing anyone who loves a good savory snack.

Cheesy Ground Beef Empanadas Recipe

A little backstory on these empanadas

I grew up in a neighborhood with a strong Latin American community, and there was this little corner bakery where I’d often grab empanadas on my way home from school. They had a range of fillings—beef, chicken, even sweet options like guava and cream cheese. But the beef and cheese ones always had my heart. This recipe is my homage to that flavor, with a few modern twists like using pre-made crust and adding a bit more spice to kick things up a notch.

While traditional empanadas are typically made with homemade dough and fried, this version is baked for ease and a slightly lighter texture. Don’t worry, though—between the beefy filling and the gooey cheese, these still hit all the comfort food notes you’re craving.

The secret to a great empanada filling

The beauty of these empanadas lies in their flavor-packed filling. Here’s a quick rundown of what makes each ingredient essential and a few swaps if you’re in a pinch.

  • Ground beef: The hearty base for the filling, ground beef gives these empanadas their satisfying, savory richness. If you prefer, you can swap in ground turkey or chicken, but the flavor will be slightly lighter.
  • Onion and garlic: The dynamic duo of savory flavor, onion and garlic add depth and aroma. If you’re out of fresh garlic, ½ teaspoon of garlic powder can work in a pinch, but the fresh stuff is always better.
  • Cheddar and Monterey Jack cheese: The cheese brings that gooey, melt-in-your-mouth texture. Sharp cheddar adds a tangy bite, while Monterey Jack melts beautifully and keeps everything creamy. Feel free to experiment with other cheeses like Colby or even pepper jack if you want more heat.
  • Tomato sauce and diced jalapeños: The tomato sauce binds the filling together and keeps it juicy, while the jalapeños add a nice hint of spice. You can adjust the amount based on your heat tolerance, or skip the jalapeños altogether if you prefer a milder flavor.
  • Spices: The combination of cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, and crushed red pepper creates a rich, spicy profile. If you don’t have Slap Ya Mama® seasoning, a pinch of cayenne pepper or smoked paprika can bring a similar warmth.
Cheesy Ground Beef Empanadas Recipe

Tools you’ll need

For this recipe, you don’t need any fancy gadgets. Here’s what I recommend:

  • Cast iron skillet or large frying pan: This helps get a nice, even cook on your filling. Cast iron holds heat really well, but any large skillet will do.
  • 4-inch round cutter or small bowl: To make consistent circles in your pie crust for the empanada dough. If you don’t have a round cutter, a small bowl with a sharp edge works great.
  • Basting brush: For applying the egg wash to give that golden-brown finish. You can also use the back of a spoon if you’re in a pinch.

Now, let’s jump right into the step-by-step process for making these cheesy ground beef empanadas!

Step-by-step: Making cheesy ground beef empanadas

1. Cook the beef and aromatics

Start by preheating your oven to 425°F (220°C). Then grab a large skillet, preferably cast iron, and heat it over medium. Add the ground beef, chopped onion, and minced garlic, and cook until the beef is no longer pink and the onions are soft. This should take about 7-10 minutes. Don’t forget to drain the grease—this keeps the filling from getting too soggy.

2. Add seasoning and simmer

Once your beef mixture is drained, return it to the pan and sprinkle in all the seasonings: cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red pepper, and chili powder. Stir well to coat everything evenly, then add the tomato sauce and diced jalapeños. Let it all simmer for about 15 minutes. The sauce should thicken slightly, and the flavors will meld together beautifully.

3. Prepare the pie crusts

While the filling is simmering, unroll your pie crusts on a lightly floured surface. Use your 4-inch round cutter or a small bowl to cut out circles. You should be able to get about four circles per pie crust. If you want to avoid wasting dough, gather any scraps, re-roll them, and cut out additional circles.

4. Fill and seal the empanadas

Lay each dough circle out, and add a small sprinkle of cheese to the center, followed by about ¼ cup of the beef mixture. Wet the edges of the dough with a little water—this helps seal the empanada. Then, fold the dough over to form a half-moon shape and press down on the edges with a fork to seal. This step can be a bit messy, but that’s part of the fun!

5. Brush with egg wash and bake

In a small bowl, whisk together one egg with a tablespoon of water to create your egg wash. Brush the top of each empanada lightly with the egg wash. This will give them that irresistible golden finish. Place the empanadas on a baking sheet lined with parchment paper and bake for 15 minutes, or until the crust is golden brown.

6. Serve and enjoy!

Once they’re done, carefully remove the empanadas from the oven and let them cool slightly. Then, dig in! You can serve them with sour cream, salsa, or even a side of guacamole.

Cheesy Ground Beef Empanadas Recipe

Making it your own: Fun variations to try

These empanadas are easy to adapt, so don’t hesitate to get creative! Here are a few ideas:

  • Vegan: Swap the ground beef for plant-based crumbles, use vegan cheese, and skip the egg wash (you can brush with almond milk instead).
  • Spicy: Amp up the heat with extra jalapeños, pepper jack cheese, or a dash of hot sauce in the filling.
  • Southwestern style: Add a bit of corn and black beans to the filling for a Southwestern twist. It adds some extra texture and a pop of color.
  • Breakfast empanadas: Replace the beef with scrambled eggs and add cooked bacon or sausage. The cheese stays, of course! These are perfect for a brunch treat.

Serving ideas to make them shine

For presentation, I love arranging the empanadas on a platter with little bowls of dipping sauces: sour cream, salsa, and guacamole are classics. Garnish with a sprinkle of fresh chopped cilantro or parsley for a pop of color. If you’re making these for a party, consider setting up a “dipping station” with different sauces to make it more interactive.

Pairing suggestions

For a refreshing contrast, serve these empanadas with a cold beer (a Mexican lager or IPA works great). If you’re a wine lover, a chilled glass of Sauvignon Blanc complements the spices and richness of the beef and cheese. For a non-alcoholic option, try an iced hibiscus tea or a sparkling limeade.

Storing and reheating leftovers

Empanadas store well, so don’t worry if you have leftovers (although that’s rare in my house!). Keep them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for about 10 minutes to keep the crust crispy. You can also freeze them before baking; just brush them with egg wash and freeze on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, go straight from freezer to oven, adding a few extra minutes to the bake time.

Scaling the recipe up or down

This recipe makes about 8-10 empanadas, but it’s easy to adjust. For a party, just double everything. If you’re cooking for one or two, you can halve the recipe without any issues. Just remember, if you’re making more, you may need an extra baking sheet to fit them all!

Cheesy Ground Beef Empanadas Recipe

FAQs

1. Can I make the filling ahead of time?
Absolutely! You can prepare the beef filling a day in advance and keep it in the fridge. Just reheat it slightly before filling the empanadas.

2. What if I don’t have a round cutter?
No problem! Use a small bowl with a sharp edge, or even the top of a glass, to cut out circles in the dough.

3. Can I fry these instead of baking?
Yes! Frying will give you a crispier crust. Heat oil to about 350°F and fry the empanadas until golden brown, about 3-4 minutes per side.

4. How can I make them gluten-free?
Use a gluten-free pie crust or empanada dough. Many grocery stores carry these now, and they work well as a substitute.

5. Are they good cold?
They’re best warm, but they’re still tasty cold! Perfect for a packed lunch or snack on the go.

Give these cheesy ground beef empanadas a try, and feel free to play around with the recipe to suit your tastes. I hope they bring you as much joy as they bring my family—happy cooking!

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Cheesy Ground Beef Empanadas Recipe

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Deliciously cheesy ground beef empanadas – crispy, savory, and perfect for any gathering.

  • Total Time: 35 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp garlic salt
  • 1 tsp Slap Ya Mama® seasoning
  • 1 tsp pepper
  • 1 tsp oregano
  • ½ tsp crushed red peppers
  • ¼ tsp chili powder
  • 8 oz can tomato sauce
  • 1 Tbsp diced jalapeños
  • ½ cup sharp cheddar cheese, grated
  • ½ cup Monterey Jack cheese, grated
  • 2 boxes Pillsbury™ Refrigerated Pie Crust
  • 1 egg

Instructions

1. Cook the beef and aromatics

Start by preheating your oven to 425°F (220°C). Then grab a large skillet, preferably cast iron, and heat it over medium. Add the ground beef, chopped onion, and minced garlic, and cook until the beef is no longer pink and the onions are soft. This should take about 7-10 minutes. Don’t forget to drain the grease—this keeps the filling from getting too soggy.

2. Add seasoning and simmer

Once your beef mixture is drained, return it to the pan and sprinkle in all the seasonings: cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red pepper, and chili powder. Stir well to coat everything evenly, then add the tomato sauce and diced jalapeños. Let it all simmer for about 15 minutes. The sauce should thicken slightly, and the flavors will meld together beautifully.

3. Prepare the pie crusts

While the filling is simmering, unroll your pie crusts on a lightly floured surface. Use your 4-inch round cutter or a small bowl to cut out circles. You should be able to get about four circles per pie crust. If you want to avoid wasting dough, gather any scraps, re-roll them, and cut out additional circles.

4. Fill and seal the empanadas

Lay each dough circle out, and add a small sprinkle of cheese to the center, followed by about ¼ cup of the beef mixture. Wet the edges of the dough with a little water—this helps seal the empanada. Then, fold the dough over to form a half-moon shape and press down on the edges with a fork to seal. This step can be a bit messy, but that’s part of the fun!

5. Brush with egg wash and bake

In a small bowl, whisk together one egg with a tablespoon of water to create your egg wash. Brush the top of each empanada lightly with the egg wash. This will give them that irresistible golden finish. Place the empanadas on a baking sheet lined with parchment paper and bake for 15 minutes, or until the crust is golden brown.

6. Serve and enjoy!

Once they’re done, carefully remove the empanadas from the oven and let them cool slightly. Then, dig in! You can serve them with sour cream, salsa, or even a side of guacamole.

Notes

Serving ideas to make them shine

For presentation, I love arranging the empanadas on a platter with little bowls of dipping sauces: sour cream, salsa, and guacamole are classics. Garnish with a sprinkle of fresh chopped cilantro or parsley for a pop of color. If you’re making these for a party, consider setting up a “dipping station” with different sauces to make it more interactive.

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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