Easy Homemade Ground Beef Empanada Recipe

There’s something undeniably comforting about biting into a warm, crispy empanada filled with savory, seasoned ground beef. This recipe is perfect for those nights when you’re craving something deliciously different but don’t want to spend hours in the kitchen. With a few basic ingredients and store-bought empanada dough, you can whip up these mouthwatering empanadas in no time. The combination of tender beef, aromatic spices, and melty cheese in a golden, crispy shell is guaranteed to please everyone around the table. Plus, they make a great appetizer, snack, or even a meal when paired with a fresh side salad or some guacamole!

this RECIPE

A quick story of how these empanadas became a family favorite

I still remember the first time I made these beef empanadas. I was hosting a casual get-together with a few friends, and I wanted to serve something a little more unique than the usual chips and dip. So, I decided to give homemade empanadas a try. I’d always thought empanadas would be complicated to make, but once I got into the kitchen, I was surprised by how simple and satisfying the process was. As I folded each empanada and crimped the edges, I could already imagine the crispy bites my friends would soon enjoy. When I finally served them, they disappeared within minutes—everyone was hooked! Now, this easy ground beef empanada recipe is a go-to whenever I want to impress with minimal fuss.

The backstory of empanadas

Empanadas have a rich history, originating in Spain and spreading throughout Latin America and beyond. The name “empanada” comes from the Spanish word empanar, which means “to wrap in bread.” Originally, they were made with bread dough, but over time, the recipe evolved, and many now use a pastry dough, like the Goya empanada disks in this recipe. Every region has its own twist on empanadas—Argentina favors beef and spices, while in the Caribbean, you might find fillings with chicken or seafood. This recipe keeps things classic with a savory ground beef filling seasoned with cumin and chili powder, capturing the flavors of Latin American cuisine in a simple, approachable way.

Let’s talk ingredients: what makes these empanadas delicious

• Ground beef: Lean ground beef works best here, as it provides the perfect balance of flavor without too much grease. If you prefer, you could substitute ground turkey or chicken, but the beef really gives a rich, satisfying taste.
• Bell peppers (green and red): The combination of red and green bell peppers adds color and a subtle sweetness that balances the savory beef. If you’re out of bell peppers, try using diced carrots or even corn for a touch of sweetness and crunch.
• Yellow onion: Onions bring a depth of flavor to the filling that’s essential. For a milder taste, you could use a sweet onion or even scallions.
• Cumin and chili powder: These spices are the stars of the seasoning, giving the beef that warm, earthy flavor you expect in a well-seasoned empanada. If you want a bit more heat, you could add a pinch of cayenne.
• Cheese: A bit of cheese adds a creamy, melty element to the filling. Monterey Jack or cheddar work well, but feel free to use your favorite melting cheese.

Kitchen gear: what you need to make perfect empanadas

To make these empanadas, you’ll need a few basic kitchen tools:

• Large skillet: This is essential for cooking the beef and veggies evenly. A nonstick or cast iron skillet works well, allowing you to get a nice, even cook on the meat.
• Mixing spoon: Use a sturdy wooden or silicone spoon for mixing the beef and spices. You’ll want something that can break up the beef as it cooks.
• Parchment paper: This helps prevent the dough from sticking and makes it easier to assemble and fill each empanada without a mess.
• Deep skillet or frying pan: For frying, a deep skillet with enough room to submerge at least half of the empanada is ideal. You could also use a deep fryer if you have one.
• Tongs or slotted spoon: Essential for safely removing the empanadas from the hot oil without splashing.

Step-by-step: how to make ground beef empanadas

1. Cook the filling: Start by browning the ground beef in a large skillet over medium heat. Add the diced onions, green bell pepper, and red bell pepper. Cook until the beef is fully browned and the vegetables are soft, about 5-7 minutes. (If you notice excess fat in the pan, drain it off carefully.)
2. Season the beef: Sprinkle in the cumin, chili powder, kosher salt, and black pepper. Stir well to combine and let it cook for another 2 minutes, allowing the flavors to meld. Once done, take the skillet off the heat and let the filling cool slightly.
3. Assemble the empanadas: Lay a Goya empanada disk on a piece of parchment paper. Spoon 2-3 tablespoons of the beef filling onto the center of the disk, then sprinkle about a tablespoon of cheese over the filling. Fold the disk in half, pressing down the edges to seal. Use a fork to crimp the edges, giving them that classic empanada look. Repeat with the remaining disks and filling.
4. Fry the empanadas: Heat about 1 inch of oil in a deep skillet to 350°F. Carefully place 2 empanadas at a time into the hot oil and fry for 1-2 minutes on each side, or until golden brown. Remove and set on a plate lined with paper towels to drain any excess oil.
5. Serve and enjoy: Once all the empanadas are fried, serve them warm with your favorite accompaniments, like salsa, guacamole, or a fresh salad.

Variations to try: make it your own

• Spicy kick: Add a diced jalapeño or a pinch of red pepper flakes to the filling for a bit more heat.
• Vegetarian option: Skip the beef and make a filling with black beans, corn, diced tomatoes, and the same seasonings. It’s just as flavorful and satisfying!
• Baked empanadas: For a lighter version, you can bake these empanadas. Preheat your oven to 400°F, brush the empanadas with an egg wash, and bake on a parchment-lined baking sheet for 20-25 minutes or until golden.
• Cheesy beef: If you love cheese, add a little extra inside each empanada, or sprinkle cheese on top right after they come out of the fryer.
• Sweet and savory: Try adding a few raisins to the filling. It’s a traditional twist that adds a hint of sweetness and goes surprisingly well with the spiced beef.

How to serve and enjoy your empanadas

These beef empanadas are best served hot and fresh! Arrange them on a large platter with a few dipping sauces on the side, like spicy salsa, cooling guacamole, or sour cream. For a nice contrast, serve with a simple side salad of mixed greens or a tangy coleslaw. Garnish with fresh cilantro or chopped green onions for an extra pop of color and freshness.

Suggested beverages

Empanadas pair well with refreshing drinks that balance their richness. Here are a few options to consider:

• Horchata: This creamy, cinnamon-spiced rice milk is a classic choice and complements the spices in the empanadas perfectly.
• Agua fresca: Try a homemade agua fresca made with fresh watermelon, mango, or pineapple. These light, fruity drinks are both refreshing and a little tropical.
• Iced hibiscus tea: Known as agua de jamaica in Latin America, this tangy hibiscus tea is slightly tart and beautifully balances the savory empanadas.

Storing and reheating tips

If you have leftover empanadas, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F for 10-15 minutes until warmed through and crispy again. Avoid microwaving, as it can make the dough soggy. You can also freeze uncooked empanadas; just thaw in the fridge before frying or baking.

Adjusting the recipe for different serving sizes

This recipe makes about 10 empanadas, but it’s easy to adjust. For a larger crowd, double the ingredients and keep the filling warm on the stovetop while you assemble and fry. If you’re cooking for one or two, the filling stores well in the fridge for a few days, so you can make fresh empanadas as you crave them.

Frequently asked questions

1. Can I bake these empanadas instead of frying? Yes! Bake at 400°F for 20-25 minutes, brushing with an egg wash first for a golden finish.
2. Can I make the filling ahead of time? Absolutely. The filling can be made a day in advance and stored in the fridge. Just warm it slightly before assembling the empanadas.
3. What other fillings can I use? Try shredded chicken, ground turkey, or a vegetarian mix of beans and veggies.
4. What kind of cheese works best? Monterey Jack, cheddar, or any cheese that melts well is great for empanadas.
5. How do I prevent the empanadas from opening while frying? Make sure to crimp the edges firmly with a fork and avoid overfilling the empanadas.

Print