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
Scale
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
