There’s something impossible to resist about golden pastry stuffed with melty cheese and savory beef, which is why Beef and Cheese Empanadas have taken up permanent residency in my recipe collection. Tender, flavorful beef mingles with a duo of cheeses inside a pocket of flaky dough—each bite is both comforting and craveable. Whether baked up as a hearty snack, appetizer, or the star of your dinner table, these empanadas bring friends and family running to the kitchen, eager for that satisfying crunch and warm, cheesy filling.
Ingredients You’ll Need
This recipe keeps things refreshingly simple, letting each ingredient shine and ensuring those iconic Beef and Cheese Empanadas flavors pop in every bite. Think rich beef, vibrant spices, oozy cheese, and golden, crisp dough—all coming together effortlessly.
- Olive oil: A slick of this helps brown the beef and brings everything together with a subtle fruity richness.
- Ground beef: The star of the filling, giving these empanadas their signature meaty heart.
- Yellow onion, finely chopped: Adds sweetness and depth, softening beautifully as it cooks.
- Garlic, minced: A little goes a long way in boosting aromatic flavor throughout the filling.
- Ground cumin: Earthy and warm, it brings that classic Latin magic to the mix.
- Smoked paprika: For a subtle smokiness that whispers BBQ, making the filling irresistible.
- Chili powder: Offers gentle heat and a touch of boldness, balancing the richness of the beef and cheese.
- Salt: Essential for drawing out all the flavors—don’t skimp!
- Black pepper: Lends just the right kick, enhancing everything else.
- Tomato sauce: A splash of savory moisture keeps the filling luscious and cohesive.
- Shredded cheddar cheese: Brings sharpness and turns gooey when baked—pure comfort!
- Shredded Monterey Jack cheese: Creamy and ultra-melty, it complements the cheddar perfectly.
- Empanada dough discs (store-bought or homemade): Ready to wrap up the filling, giving you that perfect tender-crisp shell.
- Egg, beaten: The magic behind that shiny, golden finish on each beautiful empanada.
How to Make Beef and Cheese Empanadas
Step 1: Prepare the Beef Filling
Start by heating olive oil in a skillet over medium heat. Add the ground beef, breaking it up with your spoon as it cooks and letting it brown all over. If your beef is a bit fatty, feel free to drain off any extra fat at this stage so you don’t end up with a soggy filling. Once the meat is cooked through, toss in the finely chopped onion and minced garlic, sautéing everything together until the onion is beautifully translucent and fragrant. That savory base sets the stage for all the flavors to come.
Step 2: Spice It Up
With your beef mixture sizzling away, sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. These spices transform your kitchen with their warm, inviting aroma. Stir everything well for even flavor, then add the tomato sauce. Let the mixture simmer for 5 minutes, reducing just enough for the beef to drink up all that tangy-tomato goodness and become thick, juicy, and ready to stuff.
Step 3: Add the Cheeses
Once you’ve taken your beef mixture off the heat, give it a couple minutes to cool—it’ll make adding the cheese much easier! Gently fold in the shredded cheddar and Monterey Jack cheeses. The residual warmth will melt those cheeses just enough to start binding everything, ensuring every bite of your Beef and Cheese Empanadas is both meaty and gooey.
Step 4: Fill and Shape Empanadas
Set your empanada dough discs out on a clean surface. Scoop a hearty spoonful of the beef and cheese filling onto the center of each disc—you want plenty of filling, but not so much that you can’t seal the edges. Fold the dough over, creating a classic half-moon shape, and then use a fork to crimp and seal the edges tightly. This step keeps all that goodness tucked safely inside while they bake.
Step 5: Egg Wash and Bake
Arrange your filled empanadas on a parchment-lined baking sheet, brushing each with the beaten egg for that iconic golden glow once they come out of the oven. Pop them into your 375°F (190°C) oven and bake for 20 to 25 minutes, until the pastry is crisp and beautifully browned. Try to let them cool for a few minutes before serving—if you can wait!
How to Serve Beef and Cheese Empanadas
Garnishes
Empanadas are at their best with a scatter of fresh, colorful garnishes. Try a sprig of cilantro, a few sliced green onions, or even a dollop of sour cream or hot salsa right on the side. The coolness of sour cream is the perfect match for the warm, spiced filling, while a little fresh herb brightens up every bite.
Side Dishes
To turn Beef and Cheese Empanadas into a full meal, pair them with a vibrant side salad, tangy slaw, or some creamy guacamole. Black beans or a light corn salad are fantastic choices too, playing off the Latin flavors in the filling and keeping your spread lively and colorful.
Creative Ways to Present
Empanadas are meant for sharing, so serve a platter piled high and let everyone dive in! They’re perfect for parties, gatherings, or even packed up for a picnic. For something extra fun, lay out a dipping bar with salsa, pico de gallo, and chipotle aioli—it turns dinner into an interactive, hands-on affair and keeps everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Beef and Cheese Empanadas (no judgement if you don’t!), let them cool completely before transferring to an airtight container. They’ll last up to three days in the fridge, making for an irresistible next-day lunch or snack. Be sure to store them in a single layer if possible, so the pastry stays crisp.
Freezing
One of my favorite tricks is to freeze unbaked empanadas: simply fill, fold, and crimp them as usual, then freeze on a tray before moving to a freezer bag. When you’re craving a fresh, hot empanada, bake them straight from frozen—just add a few extra minutes to the bake time. They come out every bit as delicious as the day they were made!
Reheating
To reheat, pop your Beef and Cheese Empanadas into a 350°F (175°C) oven for about 10 minutes, or until the pastry is hot and crisp again. Microwaving works in a pinch, but the crust won’t be as perfectly flaky—so the oven really is the way to go!
FAQs
Can I use a different kind of cheese?
Absolutely—mix and match! Try pepper Jack for extra heat, mozzarella for extra stretch, or queso fresco for a more subtle flavor. The key is choosing cheeses that melt well, so your filling stays creamy and satisfying.
What if I can’t find empanada dough?
No worries! Many people use store-bought pie dough or puff pastry in a pinch, and both work surprisingly well. Or you can make homemade empanada dough using simple pantry ingredients like flour, butter, and a splash of water.
Can these be made gluten-free?
Yes, you can substitute with your favorite gluten-free pie crust or empanada dough alternative. Just check that your other ingredients are certified gluten-free and proceed as usual—you’ll still get the same delicious results.
How do I keep my Beef and Cheese Empanadas from getting soggy?
The trick is to drain any excess fat from the beef, resist overfilling, and let your filling cool before assembling. Brushing with egg wash also helps seal the pastry and promote that coveted crispness when baked.
Can I add vegetables to the filling?
Definitely! Feel free to stir in some chopped peppers, corn, or even wilted spinach for extra color and nutrition. Just be sure to saute and drain any veggies first to prevent excess moisture in your empanada filling.
Final Thoughts
If you’re craving something warm, hearty, and full of Latin-inspired flavor, Beef and Cheese Empanadas are a surefire hit. Whip up a batch for your next gathering or cozy dinner, and I promise you’ll have everyone coming back for more. Dive in and let each crispy, cheesy bite convince you—these empanadas might just become your new signature dish!
Print
Beef and Cheese Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 10 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
These Beef and Cheese Empanadas are savory pockets of deliciousness, filled with seasoned ground beef, onions, garlic, and a blend of cheddar and Monterey Jack cheeses. Baked until golden and crispy, they make a perfect appetizer or snack for any occasion.
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato sauce
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Assembly:
- 1 package (14 oz) empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cook the filling: In a skillet over medium heat, cook the ground beef in olive oil until browned. Add onion, garlic, cumin, paprika, chili powder, salt, pepper, and tomato sauce. Simmer until thickened. Remove from heat and cool slightly. Stir in both cheeses.
- Fill and seal: Spoon the beef mixture onto each empanada disc. Fold over to form a half-moon shape and crimp the edges with a fork. Place on the baking sheet.
- Bake: Brush empanadas with beaten egg and bake for 20–25 minutes until golden and crisp. Cool before serving.
Notes
- Empanadas can be frozen before baking; adjust bake time accordingly when baking from frozen.
- Serve with sour cream, salsa, or guacamole for dipping.
- For a spicier kick, add diced jalapeños to the filling.
Nutrition
- Serving Size: 1 empanada
- Calories: 290
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 45 mg
