Beef and Cheese Empanadas
These beef and cheese empanadas are stuffed with a spicy beef filling, two types of gooey cheese, and baked until golden brown. They're crispy on the outside, savory on the inside, and totally irresistible.
Servings: 12 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.