Cheesy Ground Beef Empanadas Recipe

There’s just something about biting into a warm, flaky empanada that’s bursting with cheesy, seasoned beef filling that makes everything right with the world. These cheesy ground beef empanadas are hearty, flavorful, and incredibly satisfying—a perfect hand-held snack or meal. They’re also surprisingly easy to make, thanks to a few store-bought shortcuts (hello, pre-made pie crust!). If you’re looking for a delicious, crowd-pleasing recipe that’s guaranteed to disappear from the plate, these empanadas are it!

this RECIPE

🌟 A memory in every bite

I remember the first time I tried making empanadas for a family gathering. My grandma used to make her empanadas from scratch, rolling the dough by hand and crafting the filling with whatever leftovers she had in the fridge. I loved watching her work, but truth be told, I was a little intimidated by the idea of making empanadas myself. Then I found a way to simplify things: pre-made pie crust! It was a game-changer. No rolling pin battles, just an easy and delicious way to recreate my grandma’s recipe with my own cheesy twist. And the result? They vanished within minutes, and my family’s been begging for them ever since!

The origin story: Empanadas around the world

Empanadas have a fascinating history that spans many cultures. Originating in Spain and Portugal, these savory pastries made their way across Latin America, where each country has its own spin on the filling and crust. Traditionally, empanadas were filled with whatever was available—meat, vegetables, even fruit—and baked or fried. Over the years, they’ve become a global favorite, and with the rise of freezer-friendly recipes, they’re easier than ever to make at home. This cheesy ground beef version leans toward Latin American flavors but has that all-American comfort food vibe with plenty of melted cheese and spices.

Let’s talk ingredients: Building flavors in every bite

The ingredients for these cheesy ground beef empanadas are simple but pack a punch:

• Ground beef: The star of the filling! Ground beef makes these empanadas hearty and filling. For a leaner option, you could use ground turkey, but the beef adds a richer flavor.
• Onion and garlic: These aromatics create a flavorful base. I like to use yellow onion for a slightly sweet, mellow flavor, but any type works. Fresh garlic (four whole cloves!) brings warmth and depth.
• Cheese: Sharp cheddar and Monterey Jack are a fantastic duo here. Cheddar adds a bite, while Monterey Jack melts beautifully. You could substitute with other melty cheeses, like mozzarella or Colby Jack, if you prefer.
• Tomato sauce: Adds moisture and a touch of acidity, balancing out the richness of the beef and cheese. A can of diced tomatoes would work in a pinch if you’re out of sauce.
• Seasonings: Cumin, oregano, crushed red pepper, chili powder, garlic salt, and Slap Ya Mama® seasoning give these empanadas their spicy, smoky flavor. If you don’t have Slap Ya Mama® on hand, a mix of cayenne and a bit more garlic salt can work wonders.
• Pie crust: Pillsbury™ Refrigerated Pie Crust is my go-to for quick and easy empanadas. It’s flaky, buttery, and saves a ton of time. If you’re in the mood to make your own dough, go for it! Just make sure it’s rolled thin.
• Jalapeños: A bit of diced jalapeño adds a hint of heat. Feel free to adjust the quantity depending on your spice tolerance, or leave it out altogether if you prefer a milder filling.

Kitchen gear: What you need (and what you can skip)

Making these empanadas doesn’t require fancy equipment, but a few tools will make the process smoother:

• Cast iron skillet or frying pan: This is where the magic happens with browning the beef and building layers of flavor. Cast iron retains heat well, but any large skillet works.
• 4-inch bowl or cookie cutter: For cutting perfect circles from the pie crust. If you don’t have one, use any small bowl or even a wide glass to get the size you want.
• Basting brush: Helps get a nice golden crust on your empanadas. If you don’t have one, you can lightly drizzle the egg wash over the top instead.
• Baking sheet: To bake the empanadas. Line it with parchment paper for easy clean-up and to prevent sticking.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s get to the good part! Here’s how to make these delicious cheesy ground beef empanadas.

1. Preheat the oven to 425°F. You want it nice and hot so the empanadas bake up golden and flaky.
2. Brown the beef: In your skillet, add the ground beef, chopped onions, and minced garlic. Cook over medium heat, breaking up the meat with a wooden spoon, until the beef is no longer pink. This should take about 6-8 minutes. Tip: Make sure to drain the grease for a less oily filling!
3. Season the filling: Sprinkle in the cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red peppers, and chili powder. Stir to combine and let the spices bloom for about a minute. It makes a big difference in flavor.
4. Simmer with tomato sauce and jalapeños: Pour in the tomato sauce and diced jalapeños, giving everything a good stir. Let the mixture simmer for 15 minutes, allowing the flavors to meld. This is a good time to grate your cheese and prep the pie crust.
5. Prep the pie crust: Unroll the Pillsbury™ Refrigerated Pie Crusts on a lightly floured surface. Using your bowl or cutter, press down to cut out 4-inch circles. Each crust should yield about 4 circles.
6. Assemble the empanadas: Place a little water along the edges of each circle to help with sealing. Add a small sprinkle of cheese, then a generous spoonful (about ¼ cup) of the meat mixture. Fold the dough over and press the edges with a fork to seal. This helps prevent the filling from escaping during baking.
7. Egg wash and bake: In a small bowl, whisk the egg with a tablespoon of water. Brush this over each empanada for a beautiful, shiny crust. Place the empanadas on your baking sheet and bake for about 15 minutes or until golden brown.
8. Enjoy! Carefully remove from the oven and let cool slightly before digging in. The filling will be hot, but the wait is worth it!

Make it your way: Variations and substitutions

• Vegetarian twist: Swap the ground beef with a mixture of diced mushrooms and black beans. Add a bit more cheese to keep it creamy!
• Spicier version: For those who love heat, add extra jalapeños or even a pinch of cayenne pepper. You could also try using pepper jack cheese for a little kick.
• Low-carb: If you’re watching carbs, try making these with a low-carb tortilla instead of pie crust. You’ll lose some of the flakiness, but the filling is just as delicious.
• International flavors: Switch up the spices and cheeses to give these empanadas a whole new vibe. Try a curry powder blend with mozzarella for an Indian-inspired twist, or Italian seasoning with Parmesan for a Mediterranean feel.

Serving and presentation ideas

For a fun party platter, arrange your empanadas on a large wooden board with little bowls of salsa, guacamole, and sour cream for dipping. Garnish with chopped cilantro for a pop of color, and maybe a few lime wedges on the side. If you’re serving as a main dish, a simple green salad or some Spanish rice would be the perfect accompaniment.

drink pairings

These cheesy beef empanadas are rich and flavorful, so pair them with something refreshing! Here are a few options:

• Horchata: A creamy, cinnamon-flavored rice drink that pairs beautifully with the spices in the empanadas.
• Lime agua fresca: This simple blend of water, fresh lime juice, and a touch of sugar is super refreshing and cuts through the richness of the filling.
• Sparkling water with lemon: If you’re keeping it light, sparkling water with a twist of lemon or lime is perfect.

Storage and reheating tips

Got leftovers? These empanadas store well! Place them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F for about 10 minutes to regain that crispy crust. You can also freeze unbaked empanadas—just lay them out on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen at 425°F for 20-25 minutes.

Adjusting for different serving sizes

This recipe makes about 8-10 empanadas, but you can easily scale it up or down. If you’re cooking for a larger crowd, simply double the ingredients. Just be mindful of the baking time; larger batches may take an extra minute or two to reach that perfect golden brown color.

Common questions

1. Can I make the filling ahead of time?
Absolutely! The filling can be made a day in advance and stored in the fridge. Just reheat it gently before assembling the empanadas.

2. What’s the best way to seal the empanadas?
A little water along the edge and a firm press with a fork will do the trick. If you’re still worried about leaking, crimp the edges well.

3. Can I use puff pastry instead of pie crust?
Yes! Puff pastry will give a flakier, more buttery result. Just keep an eye on them as they bake since they may cook faster.

4. Are these spicy?
The jalapeños add a mild kick, but you can omit them for a milder flavor. Feel free to adjust the seasoning to your taste.

5. Can I bake and freeze the empanadas?
Yes! They freeze well after baking. Just reheat in the oven or air fryer for best results.

Print