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Cheesy Beef Empanadas are the perfect solution for a quick and satisfying dinner. These golden-brown pockets of goodness are filled with a savory mixture of ground beef, melted cheddar cheese, and vibrant vegetables, all wrapped in flaky empanada dough. Serve them with fresh salsa and your favorite dipping sauces for a meal that is sure to please the whole family.
Why You’ll Love This Recipe
These Cheesy Beef Empanadas are not only delicious but also incredibly easy to make. They’re perfect for weeknight dinners when you want something hearty yet simple. Plus, they can be customized with your favorite fillings!
- Quick and easy to prepare
- Flavor-packed filling with a cheesy twist
- Perfect for meal prep or freezing
- Great for parties and gatherings
- Versatile with countless filling options
Ingredients
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1 medium onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (10 oz) of empanada dough (pre-made)
- 1 egg, beaten (for egg wash)
- Salsa and dipping sauces, for serving
How to Make Cheesy Beef Empanadas
- In a large skillet, heat over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
- Add the minced garlic, and cook for an additional minute until fragrant.
- Stir in the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
- Season the beef mixture with cumin, salt, and pepper. Mix in the shredded cheddar cheese until melted and well combined. Remove from heat and let cool slightly.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a clean surface, roll out the empanada dough circles. Place about 2 tablespoons of the beef filling in the center of each circle.
- Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork for extra security.
- Brush the tops of the empanadas with beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Serve warm with salsa and your favorite dipping sauces.
Tips for the Best Results
- Ensure the beef is cooked thoroughly to a safe internal temperature of 160°F (71°C).
- Let the filling cool slightly before assembling the empanadas to prevent the dough from becoming soggy.
- Use a fork to crimp the edges to ensure they seal properly and prevent leakage during baking.
Easy Variations
- Substitute ground turkey or chicken for a leaner option.
- Add black beans or corn for extra texture and flavor.
- Spice things up by adding diced jalapeños or a pinch of cayenne pepper to the filling.
- Experiment with different cheeses like pepper jack or mozzarella for a unique twist.
What to Serve With It
- Fresh guacamole and tortilla chips
- A light salad with lime vinaigrette
- Cilantro-lime rice
- Roasted vegetables
- A refreshing slaw to balance the richness
Storage and Reheating
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Store any leftover empanadas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also freeze uncooked empanadas for up to 3 months. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Recipe Card
Cheesy Beef Empanadas
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 empanadas
Ingredients:
1 pound ground beef
1 cup shredded cheddar cheese
1 medium onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 package (10 oz) of empanada dough (pre-made)
1 egg, beaten (for egg wash)
Salsa and dipping sauces, for serving
Instructions:
1. In a large skillet, heat over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
2. Add the minced garlic, and cook for an additional minute until fragrant.
3. Stir in the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
4. Season the beef mixture with cumin, salt, and pepper. Mix in the shredded cheddar cheese until melted and well combined. Remove from heat and let cool slightly.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. On a clean surface, roll out the empanada dough circles. Place about 2 tablespoons of the beef filling in the center of each circle.
7. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork for extra security.
8. Brush the tops of the empanadas with beaten egg for a golden finish.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
10. Serve warm with salsa and your favorite dipping sauces.
Notes: Ensure the beef is cooked thoroughly to a safe internal temperature of 160°F (71°C).
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 empanadas
Ingredients:
1 pound ground beef
1 cup shredded cheddar cheese
1 medium onion, diced
1 bell pepper, diced (any color)
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 package (10 oz) of empanada dough (pre-made)
1 egg, beaten (for egg wash)
Salsa and dipping sauces, for serving
Instructions:
1. In a large skillet, heat over medium heat. Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.
2. Add the minced garlic, and cook for an additional minute until fragrant.
3. Stir in the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
4. Season the beef mixture with cumin, salt, and pepper. Mix in the shredded cheddar cheese until melted and well combined. Remove from heat and let cool slightly.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. On a clean surface, roll out the empanada dough circles. Place about 2 tablespoons of the beef filling in the center of each circle.
7. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork for extra security.
8. Brush the tops of the empanadas with beaten egg for a golden finish.
9. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
10. Serve warm with salsa and your favorite dipping sauces.
Notes: Ensure the beef is cooked thoroughly to a safe internal temperature of 160°F (71°C).
