Homemade Cheesy Beef Empanadas – Looking for the perfect game-day appetizer? Or a fun dinner option? Look no further than this Homemade Cheesy Beef Empanadas Recipe! These golden-brown pastries. Are packed with flavorful ground beef, sharp cheddar, and Monterey Jack cheese. Making them a crowd-pleaser.
The first time I made these empanadas. My kitchen was filled with the rich aroma of spices. And sizzling beef. My husband wandered in. Drawn by the smell. And couldn’t resist sneaking a taste of the filling. My child, usually a picky eater. Was excited by the sight of the golden pockets. And eagerly awaited dinner. Watching my family enjoy these cheesy beef empanadas for the first time. Was a heartwarming experience. That turned this recipe. Into a household favorite.
What makes this Homemade Cheesy Beef Empanadas truly special?
These empanadas are incredibly versatile. Making them perfect for any occasion—from game day snacks to a hearty lunch. The combination of sharp cheddar and Monterey Jack cheese. With seasoned beef. Creates a deliciously gooey filling. Plus, using refrigerated pie crusts. Makes the process quick. And easy. Without compromising on flavor.
What You Need To Make This Homemade Cheesy Beef Empanadas Recipe?
Ground Beef: Choose lean ground beef. For a less greasy filling. Ensuring a rich, savory base for the empanadas.
Onion: Adds a sweet, aromatic depth to the beef mixture. Balancing the spices perfectly.
Garlic: Essential for a robust flavor. Garlic brings a pungent, earthy taste to the filling.
Ground Cumin: This warm, nutty spice is key. To giving the beef a rich, Mexican-inspired flavor.
Garlic Salt: Enhances the garlic flavor. While adding just the right amount of saltiness.
Slap Ya Mama® Seasoning: Adds a zesty kick. Perfect for those who enjoy a bit of heat. And complexity.
Pepper: A staple spice. It adds a sharp, slightly spicy note. That complements the other seasonings.
Oregano: Adds a hint of herbal sweetness. Balancing the savory elements in the filling.
Crushed Red Peppers: For a subtle heat. That enhances the overall flavor. Without overpowering it.
Chili Powder: Brings a smoky, mild heat. That ties all the spices together beautifully.
Tomato Sauce: Adds moisture and a tangy sweetness. Making the filling juicy. And flavorful.
Jalapeños: For a touch of heat. And a hint of freshness. Adjust to your heat preference.
Sharp Cheddar Cheese: Provides a bold, tangy flavor. That melts beautifully into the beef.
Monterey Jack Cheese: Adds a creamy, mild taste. That complements the sharp cheddar perfectly.
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Pillsbury™ Refrigerated Pie Crust: Convenient and flaky. These crusts make the empanadas easy to prepare.
Egg: Used for an egg wash. Which gives the empanadas a golden, glossy finish.
Steps To Make Homemade Cheesy Beef Empanadas:
Step 1: Preheat and Prep: Preheat your oven to 425°F. In a large frying pan, cook the ground beef, onions, and garlic over medium heat. Until the beef is browned. Drain the grease.
Step 2: Season and Simmer: Add cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red peppers, and chili powder to the beef mixture. Stir in tomato sauce. And jalapeños. Let simmer for 15 minutes.
Step 3: Prepare the Dough: On a lightly floured surface. Unroll the pie crusts. Using a 4-inch bowl as a cutter. Create dough circles.
Step 4: Fill and Seal: Moisten the edges of each dough circle with water. Place a small amount of cheese. And about ¼ cup of the meat mixture on each circle. Fold the dough over the filling. And seal the edges with a fork.
Step 5: Egg Wash and Bake: Place the empanadas on a baking sheet. Brush each with an egg wash (whisk together the egg and one tablespoon of water). Bake for 15 minutes. Or until golden brown.
Step 6: Serve: Let the empanadas cool slightly before serving.
Tip:
For the ultimate Homemade Cheesy Beef Empanadas. Make sure to let your filling cool slightly before assembling. This ensures that the pie crust remains firm. And easy to handle. If the filling is too hot. It can make the dough difficult to work with. And may cause it to tear. Additionally, don’t skip the egg wash. It gives the empanadas that beautiful golden brown color. And a slightly crisp texture. For added flavor. You can sprinkle a bit of coarse sea salt. Or a dash of paprika on top before baking. If you prefer a spicier kick. Consider adding a bit more jalapeño. Or even some chopped chipotle peppers in adobo sauce. To the beef mixture. This little extra effort. Will elevate the flavor. And impress your guests!
Frequently Asked Questions:
Can I make these empanadas ahead of time?
Yes. You can prepare the filling. And assemble the empanadas ahead of time. Just refrigerate them. Until you’re ready to bake.
How can I make these empanadas spicier?
Increase the amount of jalapeños. Or add a pinch more crushed red peppers to the filling. For extra heat.
Can I freeze the empanadas?
Absolutely! You can freeze unbaked empanadas. And bake them straight from the freezer. Adding a few extra minutes to the baking time.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Cheesy Beef Empanadas
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 4 cloves garlic minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons garlic salt
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon pepper
- 1 teaspoon oregano
- ½ teaspoon crushed red peppers
- ¼ teaspoon chili powder
- 8 ounces can tomato sauce
- 1 tablespoon diced jalapeños
- ½ c sharp cheddar cheese grated
- ½ c Monterey Jack cheese grated
- 2 boxes Pillsbury™ Refrigerated Pie Crust
- 1 egg
Instructions
- Preheat your oven to 425°F.
- Cook ground beef, chopped onions, and minced garlic in a large pan. Until the beef is browned. Drain the grease.
- Season the beef mixture with ground cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red peppers, and chili powder. Stir in tomato sauce. And diced jalapeños. Simmer for 15 minutes.
- Unroll the pie crusts. On a floured surface. Use a 4-inch bowl to cut dough circles.
- Moisten the edges of each dough circle with water. Place some cheese and about ¼ c of the meat mixture on each circle. Fold the dough over. And seal with a fork.
- Place the empanadas on a baking sheet. Brush with egg wash (egg and 1 tablespoon water whisked together).
- Bake for 15 minutes. Or until golden brown. Let cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
