Cheesy Ground Beef Empanadas: A Beginner’s Delight in Every Bite

There’s something about a golden-brown, hand-sized pastry packed with warm, cheesy beef that just feels like home. The first time I made empanadas, it was a Saturday afternoon filled with curiosity and a craving for something different. I didn’t grow up making them, but the first bite into that crispy, flaky crust and juicy filling made me wonder why they hadn’t always been a part of my kitchen. They’re comforting, customizable, and surprisingly simple—perfect for anyone just starting their cooking journey.

Empanadas might look fancy, but they’re actually one of the most beginner-friendly dishes out there. They’re easy to prep, use ingredients you likely already have in your pantry or fridge, and can be baked instead of fried for a lighter option. With this recipe, you’ll not only make a delicious dish, but also pick up essential kitchen skills—from seasoning and sautéing to folding pastry and applying an egg wash. This is a fantastic entry point into homemade savory pastries, especially if you’re looking for something that’s fun to make and even more enjoyable to eat.

Ingredients and Preparation

Before diving into the how-to, let’s lay out everything you’ll need. The recipe makes around 16 empanadas, perfect for a small gathering, meal prepping, or just keeping a few in the fridge for later.

Main Ingredients

• 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 (or any Cajun seasoning you prefer)
• 1 tsp black pepper
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• ¼ tsp chili powder
• 1 (8 oz) can tomato sauce
• 1 Tbsp diced jalapeños (optional for a spicy kick)
• ½ cup sharp cheddar cheese, grated
• ½ cup Monterey Jack cheese, grated
• 2 boxes Pillsbury™ Refrigerated Pie Crust (4 crusts total)
• 1 egg (for egg wash)
• 1 tablespoon water

Optional Substitutions

• Ground Beef: Ground chicken or ground turkey work great for a leaner version.
• Cheese: Try mozzarella for a milder flavor or pepper jack if you enjoy a little extra spice.
• Pie Crust: You can use pre-made empanada dough or even puff pastry, though bake times may vary.
• Seasoning: If you don’t have Cajun seasoning, combine paprika, garlic powder, onion powder, and cayenne pepper as a substitute.

Having your ingredients prepped and measured before you start cooking (this is called mise en place) can make the process smoother and less stressful, especially if you’re just starting out.

Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 425°F (218°C) so it’s ready when you are. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Cook the Filling

In a large skillet or cast iron pan, cook the ground beef, chopped onion, and minced garlic over medium heat. Stir occasionally until the beef is browned and no longer pink. This should take about 7–10 minutes.

Drain the excess grease carefully and return the mixture to the pan.

Step 3: Season and Simmer

Add the cumin, garlic salt, Cajun seasoning, black pepper, oregano, crushed red pepper, and chili powder. Stir everything together so the beef is evenly coated in the spices.

Pour in the tomato sauce and add the diced jalapeños. Mix well and let the mixture simmer for about 10–15 minutes. This allows the flavors to meld together and the filling to slightly thicken.

Once done, remove from heat and allow the mixture to cool for a few minutes. You don’t want it piping hot when filling the dough.

Step 4: Prepare the Dough

Unroll the pie crusts onto a lightly floured surface. Using a round object like a 4-inch bowl or cookie cutter, cut out as many circles as possible. You should get about 4 rounds per crust.

If needed, re-roll the leftover dough scraps with a rolling pin to cut out additional circles.

Step 5: Fill and Fold

Dip your finger in water and lightly wet the edges of a dough circle. This helps seal the empanada.

Spoon a small amount of shredded cheddar and Monterey Jack cheese into the center, followed by about ¼ cup of the meat mixture.

Fold the dough over to form a half-moon shape. Press the edges down with a fork to seal tightly. Repeat for all rounds.

Step 6: Apply the Egg Wash

In a small bowl, beat one egg with a tablespoon of water. Using a pastry or basting brush, lightly brush the tops of each empanada with the egg wash. This gives them that glossy, golden finish.

Step 7: Bake

Place the empanadas on the prepared baking sheet. Bake for 15 minutes or until the crust is golden brown and crisp.

Let cool for a few minutes before serving—they’ll be hot inside.

Beginner Tips and Notes

• Don’t Overfill: It’s tempting to load up the filling, but too much can cause the dough to tear or burst open during baking. Stick to about ¼ cup of filling.
• Check for Doneness: If unsure whether they’re done, look for a golden crust. If the tops are still pale, give them another 2–3 minutes.
• Customize Your Heat: The jalapeños and crushed red pepper add a mild to medium heat. Leave them out if you prefer a milder taste.
• No Pastry Cutter? No Problem: Use a drinking glass or any small bowl with a round rim to cut your dough.
• Make-Ahead Option: You can prepare the beef filling a day in advance. Store it in the fridge and assemble the empanadas when ready to bake.
• Freezer-Friendly: Empanadas freeze well before or after baking. For unbaked ones, freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding 5–7 minutes to the baking time.

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Serving Suggestions

These empanadas are versatile and can be served in many ways:

• Dipping Sauces: Pair with sour cream, salsa verde, chipotle mayo, or guacamole for extra flavor.
• Side Dishes: A simple side salad with a citrus vinaigrette balances the richness. You could also serve with rice and beans or roasted vegetables.
• Party Platter: Serve them cut in half for easier sharing if you’re hosting a get-together.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to keep the crust crisp.

Engagement Features

Cooking for the first time can feel intimidating, but recipes like these make the process approachable and enjoyable. Cheesy Ground Beef Empanadas are forgiving, fun, and crowd-pleasing, making them an ideal starting point for any new home cook.

If you give this recipe a try, I’d love to hear how it turned out for you. Did you stick with beef or try ground chicken instead? Did you add your own twist to the seasoning? Share your results, swaps, and kitchen wins in the comments.

Every time you make a dish from scratch, you gain confidence and skill—even if a few empanadas don’t come out picture-perfect. That’s the beauty of cooking: it’s about progress, not perfection. So roll up your sleeves, grab that dough, and enjoy the process. You’ve got this.