These Beef and Cheese Empanadas come together super quickly, but you’d never guess it from the taste. Each flaky, golden crust is stuffed with a savory mix of seasoned ground beef and melty cheese that feels like it took all day to make.
I grew up with my family making Tex-Mex-inspired dishes, everything from easy beef enchiladas to shrimp tacos. And, this beef empanada recipe quickly became one of my favorites because it combines everything I love. A flaky crust and savory beef empanada filling, what more could you want?
Why You’ll Love This Recipe
- Super flavorful: They are packed with spiced beef, garlic, jalapeño, and melty cheese in every bite.
- No deep frying: These are baked, not fried, but still crisp and golden.
- Great for leftovers: They reheat like a dream and freeze well, too.
- Handheld: Perfect for game day, potlucks, or lunchboxes, no plate and fork needed.
- Great for parties: I love making these for parties because you can serve them alongside enchilada dip, and you will have a simple yet crowd-pleasing meal.
Jump to:
Ingredients
- Ground beef: Use 80/20 or leaner. Brown it up until no longer pink and drain the grease.
- Onion & garlic: Dice the onion small and mince the garlic so it melts into the filling.
- Jalapeño: Remove the seeds if you don’t like a lot of spice. If you want extra heat, leave a few seeds in.
- Slap Ya Mama Seasoning: This is my go-to seasoning when I want to add a little heat and some extra flavor. Cajun seasoning would work in a pinch.
- Tomato sauce: Adds moisture and richness; you just need a small can of plain tomato sauce.
- Cheese: A mix of sharp cheddar and Pepper Jack gives you bold flavor and that perfect melt.
- Empanada dough: I used the 5” Goya discs. Find them in the freezer section of most grocery stores or Latin markets.
- Egg wash: The egg wash will help seal your empanadas and give them a nice, shiny, golden brown finish. I don’t recommend skipping it.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Protein: Instead of making ground beef empanadas, swap out the beef and use chorizo or ground turkey instead.
- Vegetarian: Leave out the beef, and use black beans or lentils for a vegetarian-only recipe.
- Spice: Not a fan of spice? Leave out the jalapenos and red pepper flakes. Or make it even spicier by adding cayenne pepper or diced chipotle peppers in adobo sauce.
How to Make Beef Empanadas
If you’ve ever wondered how to make beef empanadas, wonder no more. I’ve got some simple step-by-step instructions to help you whip up this Mexican-inspired recipe. So, grab your baking sheet, preheat the oven to 425°F, and let’s get cooking.
- Step 1: Make the filling. In a large skillet over medium heat, cook the ground beef, onions, diced jalapeño, and seasonings until the meat is browned and the onions are tender. Add the garlic and cook for a minute more. Drain the grease.
- Step 2: Add tomato sauce. Stir it in and simmer everything together for about 15 minutes to thicken, allowing the flavors to blend.
- Step 3: Prep the egg wash. Just whisk the egg with water in a small bowl and set it aside.
- Step 4: Assemble the empanadas. Wet the edges of the dough with a little water. Add the cheese, followed by a heaping spoon of the beef mixture, and then more cheese. Fold, press the edges, and crimp with a fork.
- Step 5: Bake. Brush each empanada with egg wash and bake for about 15 minutes, or until golden brown.
- Step 6: Serve. Serve these on their own or with your favorite side dishes like Spanish rice.
Expert Tips
- Don’t overcook: Cook the beef until it’s just no longer pink; you don’t want tough or dried out beef.
- Limit moisture on the crust: When you are sealing the crust, use as little moisture as possible to prevent soggy edges.
- Sealing: Use a fork to crimp the edges so that you get a tight seal to prevent leakage.
- Easy clean up: For easy clean-up, line your baking sheet with parchment paper.
- Don’t overfill: Overfilling can cause your dough to rip or pop open, so even though it’s tempting, don’t overfill them.
- Storing: Keep leftovers in an airtight container in the fridge for up to 4 days.
Serving Suggestions
- This beef and cheese empanada recipe goes well with a side of charro beans for a meal that is just like your favorite Mexican restaurant.
- You can also pair them with a fresh salad, roasted broccoli, or your favorite green vegetable for a healthy meal.
- Garnish with pico, habanero salsa, sour cream, easy homemade guacamole, or your favorite taco toppings.
Beef Empanada Recipe FAQs
If you can’t find empanada dough, you can use a pie crust instead for this beef empanada recipe.
When it comes to beef empanada recipes, there are so many different options. I’ve found that good melting cheese works best, so use pepperjack, cobly jack, cheddar, or even your favorite Mexican or taco blend instead.
It’s best to reheat in the oven at 350 degrees F, for 10-12 minutes, or in the air fryer at 350 degrees for 3-5 minutes.
You can! Assemble the empanadas following the recipe, then freeze them unbaked on a parchment-lined tray. Once solid, transfer them to a freezer bag. Bake them straight from frozen, just add a few extra minutes.
Try This Delicious Beef and Cheese Empanada Recipe Today
These cheesy beef empanadas are full of all the Mexican flavors we love about these savory hand pies, and they’re so easy to make, too! That’s a killer combo. Give these empanadas a try, and I know you’ll fall in love with them. Whether you serve them as snacks, appetizers, part of Taco Tuesday, or as a main course, you’re going to want to make them again and again.
More Delicious Empanada Recipes
If you love this beef and cheese empanada recipe, then I know you will love these as well.
Here is a delicious Homemade Lasagna that is hearty, delicious, and loaded with cheese, pasta, and deliciously seasoned ground beef.
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Beef and Cheese Empanadas
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 jalapeno, seeds, stem removed, diced
- 1 ½ teaspoon ground cumin
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- 8 ounce tomato sauce
- 1 cup sharp cheddar cheese, shredded
- 1 cup Pepper Jack cheese, shredded
- 11.6 ounce 5” empanada dough (I used Goya)
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 425°F.
Meat Mixture
- In a large skillet or cast iron pan over medium heat, add ground beef, onion, jalapenos, and seasonings. Stir and cook until the meat is no longer pink. Add garlic and cook for another minute or two. Drain grease and return to the pan.
- Add tomato sauce, stir. Cook for another 15 minutes.
Egg Wash
- In a small bowl, whisk egg and water together. Set aside.
Assembling the Empanadas
- Wet the edges of the empanada dough lightly with water.
- Place a small amount of cheese in the center of the empanada dough, followed by a heaping tablespoon of meat mixture, and more cheese.
- Fold dough in half, pinching the edge and crimp the edges with the tines of a fork.
- Place on a baking sheet and brush empanadas with egg wash.
- Bake for 15 minutes or until golden brown.
- Remove from the oven and enjoy with your favorite dipping sauce.
Notes
- Seal well: Press the edges with a fork to make sure they’re tightly sealed and won’t leak while baking.
- Quick cleanup: Line your baking sheet with parchment paper so cleanup is a breeze.
- Go easy on filling: Too much filling can cause the dough to tear or burst open, so keep it moderate.
1 teaspoon Slap Ya Mama® seasoning
what is this?
where do I buy it?
Hi Marilyn, it is a Cajun seasoning. It can be purchased from Walmart, most grocery stores, and on Amazon.