Cheesy Ground Beef Empanadas: A Perfectly Crispy, Flavorful Snack

Empanadas are a comfort food that brings people together. Whether you’re serving them as appetizers at a party, a snack for game day, or as a light dinner, these little pockets of flavor are always a hit. I remember the first time I made empanadas—there was something so satisfying about folding the dough, adding the filling, and watching them bake to golden perfection. My family devoured them, and I knew then that they would become a staple in our kitchen.

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This recipe for Cheesy Ground Beef Empanadas is simple, quick, and perfect for beginners. You don’t need any advanced cooking techniques or fancy tools to make these delicious treats. With a few basic ingredients and an easy-to-follow process, you’ll create crispy, cheesy empanadas that everyone will love.

Empanadas are great for beginner cooks because they require minimal preparation and cooking time. You can easily swap out ingredients to fit your preferences or what you have on hand. Plus, the end result is so satisfying—you’ll feel like a seasoned pro in the kitchen!

Ingredients and Preparation

The beauty of these cheesy ground beef empanadas lies in their simplicity. With just a few ingredients, you’ll have everything you need to make a delicious snack or meal. Here’s the full list, along with some alternative suggestions to suit your taste or dietary preferences.

Ingredients:

• 1 lb ground beef: This is the base of the filling. If you prefer chicken or beef, either would work perfectly as a substitute.
• 1 medium onion, chopped: The onion adds sweetness and depth of flavor. Feel free to use red onion for a milder taste or a shallot for a more delicate flavor.
• 4 cloves garlic, minced: Garlic is a must for a savory filling. You can adjust the amount to taste if you’re a garlic lover!
• 1 ½ tsp ground cumin: Cumin gives the empanada filling a warm, earthy flavor. It’s a classic Mexican spice that adds complexity.
• 1 ½ tsp garlic salt: If you don’t have garlic salt, regular salt plus extra garlic will do the trick.
• 1 tsp Slap Ya Mama® seasoning: This adds a slight kick and flavor. You can substitute with Cajun seasoning, chili powder, or even paprika for a smoky twist.
• 1 tsp pepper: Freshly ground black pepper works best here, but any pepper blend you prefer is fine.
• 1 tsp oregano: Oregano adds an herby note that complements the other spices.
• ½ tsp crushed red peppers: If you prefer less spice, you can reduce this or skip it entirely.
• ¼ tsp chili powder: This adds a touch of heat and earthiness.
• 8 oz can tomato sauce: Tomato sauce brings moisture and tang to the beef filling.
• 1 Tbsp diced jalapeños: These bring a zesty heat to the filling. If you’re not a fan of spice, you can omit this or swap it for mild peppers.
• ½ cup sharp cheddar cheese, grated: This cheese adds a sharp, tangy flavor that balances the rich beef filling.
• ½ cup Monterey Jack cheese, grated: Monterey Jack melts beautifully and adds creaminess to the empanadas.
• 2 boxes Pillsbury™ Refrigerated Pie Crust: This is the shortcut for the dough—no need to make dough from scratch! However, if you prefer homemade dough, feel free to use that instead.
• 1 egg: For egg wash to give the empanadas that golden, crispy exterior.

Substitutions:

• Ground Beef: Swap out with ground chicken or turkey for a lighter option. Ground beef can also be substituted with finely chopped beef if you want a more rustic texture.
• Cheese: Feel free to mix and match your favorite cheeses. Gouda or Pepper Jack can add extra flavor.
• Pie Crust: If you want to make a gluten-free version, look for gluten-free refrigerated pie crusts or puff pastry.

Step-by-Step Instructions

Making these cheesy ground beef empanadas is easier than you might think! Let’s break it down into manageable steps.

1. Cook the Filling

• In a large frying pan or cast iron skillet, add the ground beef over medium heat.
• As it starts to cook, break it apart with a wooden spoon. Add the chopped onion and minced garlic, and cook until the beef is no longer pink and the onions are soft and translucent.
• Drain any excess grease, then return the beef mixture to the pan.

2. Season the Beef

• Sprinkle the ground beef with cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red peppers, and chili powder.
• Stir well to coat the beef with all the spices. Cook for an additional minute to let the spices toast slightly.

3. Add Tomato Sauce and Jalapeños

• Add the can of tomato sauce and the diced jalapeños to the beef mixture. Stir well and let it simmer for 15 minutes. The sauce will thicken and the flavors will meld together beautifully.

4. Prepare the Pie Crust

• While the filling simmers, roll out the refrigerated pie crust on a lightly floured surface.
• Use a 4-inch bowl to cut circles of dough. You should be able to get 4 circles from each pie crust.

5. Assemble the Empanadas

• Lightly moisten the edges of the dough circles with a small amount of water to help seal them.
• Place a small amount of shredded cheese (about a tablespoon of each type) in the center of each dough circle.
• Add about ¼ cup of the beef mixture on top of the cheese.

6. Seal and Prepare for Baking

• Fold the dough over the filling to create a half-moon shape. Use a fork to press the edges together and seal the empanada.
• Place the sealed empanadas on a baking sheet lined with parchment paper.

7. Egg Wash

• In a small bowl, whisk the egg with 1 tablespoon of water.
• Use a basting brush to apply the egg wash over the top of each empanada. This will give them that golden, crispy finish.

8. Bake

• Bake in a preheated oven at 425°F for 15 minutes, or until the empanada crust is golden brown and crispy.

9. Serve and Enjoy

• Remove the empanadas from the oven and let them cool slightly before serving. They are delicious as they are, but feel free to serve with a side of salsa, guacamole, or sour cream for dipping!

Beginner Tips and Notes

• Cooking Beef: If you’re unsure whether the ground beef is cooked through, break a piece of the beef open and check for any pink spots. The juices should run clear, and the beef should have a crumbly texture.
• Dough Sealing: If you’re having trouble sealing the empanadas, don’t worry! Just use a little more water on the edges or press firmly with a fork to make sure they’re sealed tight before baking.
• Leftover Filling: If you have leftover beef filling, it makes a great topping for nachos or a filling for tacos.

Serving Suggestions

These cheesy ground beef empanadas are perfect on their own, but you can elevate the meal with a few side dishes:

• Serve with Mexican Rice or Refried Beans for a hearty, satisfying meal.
• A fresh Avocado Salad or a side of Guacamole makes for a deliciously light and refreshing complement.
• Pair with a Salsa Roja or Sour Cream for dipping, which adds a creamy, tangy flavor to balance the spices.

Storage Tips: If you have leftovers, store the empanadas in an airtight container in the fridge for up to 3 days. They also freeze well—just wrap them tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Reheat in the oven for a crispy exterior!

Conclusion

These Cheesy Ground Beef Empanadas are perfect for any occasion. Whether you’re feeding a crowd or just indulging in a tasty treat, this simple recipe will deliver flavorful, crispy results every time. Don’t be afraid to experiment with different fillings or dips to make them your own.

If you try this recipe, I’d love to hear how it turned out for you! Drop a comment below and let me know what your favorite part of the recipe was. Don’t forget to share your empanada-making experience with your friends and family—they’ll be so impressed with your cooking skills! Happy cooking, and enjoy every delicious bite!