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These Cheesy Beef Empanadas are the perfect solution for a quick and satisfying dinner. With a golden-brown crust and a savory filling of seasoned ground beef and gooey cheese, these empanadas are not only delicious but also easy to make. Whether you’re hosting a casual gathering or just need a weeknight meal, these handheld delights will surely please everyone at the table.
Why You’ll Love This Recipe
This recipe is simple yet packed with flavor, making it ideal for busy nights when you want something homemade without the fuss. Here’s why these empanadas stand out:
- Quick and easy to prepare.
- Perfect for family dinners or meal prep.
- Customizable with your favorite ingredients.
- Great for serving as appetizers or snacks.
- Deliciously cheesy and comforting.
Ingredients
- 1 pound ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (10 oz) refrigerated empanada dough discs
- 1 egg, beaten (for egg wash)
- Oil for frying (vegetable or canola)
How to Make Cheesy Beef Empanadas
- In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
- Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
- On a clean surface, lay out the empanada dough discs. Place about 2 tablespoons of the beef mixture in the center of each disc.
- Moisten the edges of the empanada with a little water, then fold the dough over to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative touch.
- In a large skillet, heat about ½ inch of oil over medium heat. Once hot, carefully add the empanadas in batches, frying until golden brown, about 3-4 minutes per side.
- Transfer the cooked empanadas to a paper towel-lined plate to drain excess oil. Brush with the beaten egg for a shiny finish if desired.
- Serve warm and enjoy!
Tips for the Best Results
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For perfectly crispy empanadas, ensure the oil is hot enough before frying. You can test it by dropping a small piece of dough in; if it sizzles, it’s ready. Additionally, don’t overfill the empanadas, as this can make sealing difficult and lead to leaks during frying.
Easy Variations
- Swap ground beef for ground turkey or chicken for a lighter option.
- Add chopped bell peppers or jalapeños for extra flavor and heat.
- Incorporate black beans or corn for a vegetarian twist.
- Experiment with different cheeses like pepper jack or mozzarella.
What to Serve With It
- Salsa or pico de gallo for dipping.
- Guacamole for a creamy contrast.
- Mexican rice or a fresh salad for a complete meal.
- Hot sauce for an extra kick.
Storage and Reheating
Leftover empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again. You can also reheat them in an air fryer for about 5 minutes.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 10 empanadas
Ingredients:
- 1 pound ground beef
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 package (10 oz) refrigerated empanada dough discs
- 1 egg, beaten (for egg wash)
- Oil for frying (vegetable or canola)
Instructions:
- In a large skillet over medium heat, add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat if necessary.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the cumin, paprika, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
- Remove the skillet from heat and stir in the shredded cheese until melted and well combined.
- On a clean surface, lay out the empanada dough discs. Place about 2 tablespoons of the beef mixture in the center of each disc.
- Moisten the edges of the empanada with a little water, then fold the dough over to create a half-moon shape. Press the edges together to seal, and crimp with a fork for a decorative touch.
- In a large skillet, heat about ½ inch of oil over medium heat. Once hot, carefully add the empanadas in batches, frying until golden brown, about 3-4 minutes per side.
- Transfer the cooked empanadas to a paper towel-lined plate to drain excess oil. Brush with the beaten egg for a shiny finish if desired.
- Serve warm and enjoy!
Notes: Ensure the oil is hot before frying for the best texture. Store leftovers in an airtight container for up to 3 days.
