If you’re looking for a comforting, crave-worthy snack or meal that comes together with ease, this Easy Beef Empanadas Recipe is exactly what you need. Flaky golden crusts filled with savory spiced ground beef, melty cheese, and a hint of heat from jalapenos make each bite a perfect balance of flavors. Whether you’re making these for a casual get-together or simply treating yourself after a long day, these empanadas deliver satisfying warmth and bold taste with every mouthful. Get ready to fall in love with this straightforward recipe that transforms simple ingredients into something truly special.
Ingredients You’ll Need
These ingredients might be simple, but each one plays a crucial role in creating the perfect empanada filling and dough, giving you the perfect mix of texture, flavor, and color.
- 2 Tbsp. oil (divided): Used to sauté veggies and brown the beef, adding richness.
- ½ cup onion (finely diced): Offers sweetness and depth to the filling.
- 1-2 jalapenos (seeded, finely diced): Adds a gentle kick that brightens the flavor.
- 2 cloves garlic (finely minced): Infuses the filling with aromatic warmth.
- ½ lb. ground beef (90/10): The hearty center of the empanadas, providing protein and savoriness.
- 1 Tbsp. taco seasoning: Blends spices that tie the filling together with classic Southwest flair.
- 1 Tbsp. tomato paste: Adds acidity and richness, enhancing the beefiness.
- ½ tsp. salt (to taste): Balances and lifts all the flavors.
- ¼ tsp. black pepper: Adds subtle heat and sharpness.
- ¼ cup chicken broth (regular sodium): Keeps the filling moist and tender.
- ½ cup corn (canned, drained): Brings a sweet crunch and color contrast.
- 1 large egg (large): Used for egg wash to give a golden sheen to the crust.
- 1 Tbsp. milk (regular or plant-based): Mixed with the egg for a perfect egg wash.
- ½ cup refried black beans (with sodium): Adds creaminess and a layer of hearty flavor inside.
- ½ cup Cheddar cheese (finely shredded): Melts deliciously inside for gooey goodness.
- 2 9-inch pie crusts (prepared): Convenient base for crafting flaky, buttery empanadas.
How to Make Easy Beef Empanadas Recipe
Step 1: Sauté the Vegetables
Start by heating 1 tablespoon of oil in a large skillet over medium heat. Cook the finely diced onions and jalapenos until they soften and become fragrant, about 2 to 3 minutes. Add minced garlic last and sauté for just 30 seconds so it doesn’t burn but releases its flavor. This step is critical for building a flavor foundation for your filling.
Step 2: Cook the Ground Beef
Push the softened veggies to one side of the pan and pour in the remaining tablespoon of oil. Add the ground beef and cook it for 7 to 8 minutes until fully browned. Use a potato masher or spatula to crumble the beef into small pieces as it cooks. This creates a tender, evenly cooked filling without large clumps of meat.
Step 3: Season the Meat and Simmer
Next, stir in your taco seasoning, tomato paste, salt, and black pepper. Pour in the chicken broth gradually, stirring well between additions to keep the mixture moist and flavorful. Fold in the drained corn and let the filling simmer gently on medium-low heat for 3 to 4 minutes. This intensifies the taste and melds all components beautifully.
Step 4: Prepare the Egg Wash
Whisk together the egg and milk in a small bowl. This egg wash will later brush over the empanada crusts, helping them bake to a perfect golden brown with a glorious shine.
Step 5: Cut the Pie Crust Circles
Lightly dust a cutting board with flour and roll one pie crust flat. Using a 4½-inch round cookie cutter, cut six circles from the dough. Roll and cut the second crust in the same fashion so you have 12 circles total. This ensures uniform, manageable empanadas ready for filling.
Step 6: Fill and Seal Each Empanada
Brush the edges of each dough circle with egg wash to help seal. Spread ½ tablespoon of refried black beans slightly off-center, add 1½ tablespoons of the beef filling, and sprinkle ½ tablespoon of shredded Cheddar cheese on top. Fold the dough over like a taco, pinch the edges closed with your thumb, then crimp with a fork to seal securely. This prevents leaks and creates a charming pattern.
Step 7: Bake to Perfection
Place the empanadas on a parchment-lined baking sheet, leaving about an inch between them. Brush the tops with more egg wash for a golden finish. Bake at 375°F for 20 to 22 minutes or until the crust is beautifully browned and cooked through. Let them rest a few minutes before serving to lock in the juices.
How to Serve Easy Beef Empanadas Recipe
Garnishes
A sprinkle of coarse sea salt right out of the oven highlights the savory filling. Fresh cilantro or a dollop of cool sour cream also complements the spices beautifully, creating layers of fresh and creamy textures that enhance every bite.
Side Dishes
Serve these empanadas alongside a zesty tomato salsa or creamy guacamole. A crunchy green salad or Mexican rice also pairs perfectly, balancing out the hearty richness of the empanadas with fresh, vibrant sides.
Creative Ways to Present
Impress friends by arranging the empanadas on a rustic wooden board with small bowls of your favorite dipping sauces. You can also serve them deconstructed with each filling ingredient on the side for a fun and interactive meal presentation. The possibilities for this Easy Beef Empanadas Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover empanadas in an airtight container in the refrigerator for up to 3 days. They make an excellent midday snack or leftover lunch, maintaining their flavorful filling and flaky crust when reheated carefully.
Freezing
For make-ahead convenience, freeze uncooked empanadas on a baking sheet until firm, then transfer to freezer bags. They can be stored frozen for up to 2 months. Bake them directly from frozen with a few extra minutes added to the cooking time.
Reheating
Reheat leftovers in the oven or toaster oven at 350°F for 10-15 minutes to bring back that crisp crust and heated filling. Avoid microwaving when possible, as it can make the crust soggy.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works wonderfully and will add a personal touch of buttery flakiness. Just make sure it’s rolled to the same thickness for even baking.
How spicy are these empanadas?
The heat level is mild to medium due to the jalapenos; you can adjust the amount or remove the seeds to reduce spiciness. They’re perfect for most palates!
Can I substitute the ground beef with another protein?
Yes, ground turkey or chicken are great alternatives. You may need to adjust the seasoning slightly to complement the different meat flavors.
Is it okay to prepare the filling a day ahead?
Definitely. Preparing the filling a day in advance allows flavors to deepen. Just keep it refrigerated and assemble the empanadas right before baking.
Can these empanadas be made vegan?
Yes, swap the ground beef for seasoned lentils or crumbled tofu, replace the cheese with vegan cheese, and use a plant-based egg wash alternative. The flavor and textures will still be delightful!
Final Thoughts
This Easy Beef Empanadas Recipe deserves a special place in your recipe collection. It’s approachable, packed with bold flavors, and yields irresistible handheld pastries that are perfect for sharing or indulging solo. Grab those simple ingredients and whip these up—you’ll wonder why you didn’t start sooner!
Print
Easy Beef Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Description
These Easy Beef Empanadas feature a savory ground beef filling with sautéed onions, jalapeños, and melted cheddar cheese, all encased in flaky pie crusts and baked to golden perfection. Perfect as a snack, appetizer, or main dish, these empanadas are a crowd-pleaser with a satisfying blend of spices and textures.
Ingredients
For the Filling
- 2 Tbsp. oil (divided)
- ½ cup onion (finely diced)
- 1–2 jalapenos (seeded, finely diced)
- 2 cloves garlic (finely minced)
- ½ lb. ground beef (90/10)
- 1 Tbsp. taco seasoning (homemade or store bought)
- 1 Tbsp. tomato paste
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
- ¼ cup chicken broth (regular sodium)
- ½ cup corn (canned, drained)
- ½ cup refried black beans (with sodium)
- ½ cup Cheddar cheese (finely shredded)
For the Dough & Assembly
- 2 9-inch pie crusts (prepared)
- 1 large egg (large)
- 1 Tbsp. milk (regular or plant-based)
Instructions
- Preheat the oven: Preheat your oven to 375°F to prepare for baking the empanadas.
- Sauté the Veggies: Heat 1 tablespoon of oil in a large skillet over medium heat. Add finely diced onions and jalapeños, and cook for 2-3 minutes until tender. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook the Meat: Push the vegetables to the side of the skillet. Add the remaining tablespoon of oil and the ground beef. Cook for 7-8 minutes until fully cooked, breaking up the meat with a potato masher or spatula for finer pieces.
- Season and Simmer: Stir in taco seasoning, tomato paste, salt, and black pepper until evenly combined. Gradually add the chicken broth in small increments, mixing well between additions. Add the drained corn, reduce heat to medium-low, and simmer the mixture for 3-4 minutes. Remove from heat.
- Make the Egg Wash: In a small bowl, whisk together the large egg and milk until smooth. Set aside to use for sealing and glazing the empanadas.
- Cut the Crust: Lightly dust a cutting board with flour. Roll out one pie crust flat, then use a 4½-inch round cookie cutter to cut 6 circles. Repeat with the second crust to make 12 dough circles in total.
- Fill and Seal: Brush the outer half-inch edge of each dough circle with egg wash. Place ½ tablespoon of refried black beans slightly off-center on each circle, then top with 1½ tablespoons of beef filling and sprinkle with ½ tablespoon shredded cheddar cheese. Fold the dough over to form a half-moon, pressing edges together. Crimp the edges with a fork to seal securely without tearing the dough. Repeat for all empanadas.
- Bake the Empanadas: Place empanadas on a parchment-lined baking sheet about 1 inch apart. Brush tops with additional egg wash. Bake in the preheated oven for 20-22 minutes, until the crusts are golden and cooked through.
- Rest and Serve: Let the empanadas rest for 5-10 minutes after baking. Sprinkle with coarse sea salt just before serving. Serve warm with a side of salsa if desired. Enjoy your delicious homemade beef empanadas!
Notes
- You can adjust the heat by adding more or fewer jalapeños or leaving the seeds in for extra spice.
- Use a meat thermometer to ensure ground beef reaches an internal temperature of 160°F for food safety.
- Pie crusts can be homemade or store-bought depending on your preference and time.
- If you want to make these gluten-free, substitute the pie crust with a gluten-free version.
- Leftover empanadas reheat well in a 350°F oven for about 10 minutes to maintain crispness.
