If you’re looking for the ultimate comfort food that’s easy to make, packed with flavor, and perfect for any occasion, you’ve found it. These Cheesy Ground Beef Empanadas are everything you love about savory hand pies—golden, flaky crusts and a filling that’s hearty, cheesy, and just the right amount of spicy. Whether you’re whipping these up for a family dinner, a game-day snack, or simply because you’re craving something delicious, this recipe has you covered.

Why You’ll Love This Recipe

Let me set the scene: a warm kitchen filled with the aroma of seasoned beef, melty cheese, and flaky pie crusts browning to perfection in the oven. Doesn’t that sound like a dream? These empanadas come together with simple ingredients and deliver a big flavor payoff. What’s better, they’re versatile! You can tweak the spices, add more heat, or even swap in your favorite cheeses.

Let’s Get Started: Preparing the Filling

First things first—preheat your oven to 425°F (220°C). While the oven warms up, we’ll dive into creating the star of this recipe: the filling.

Ingredients for the Filling:

• 1 lb ground beef
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 ½ tsp ground cumin
• 1 ½ tsp garlic salt
• 1 tsp Cajun seasoning (Slap Ya Mama® or your favorite blend)
• 1 tsp black pepper
• 1 tsp oregano
• ½ tsp crushed red pepper flakes
• ¼ tsp chili powder
• 1 (8 oz) can tomato sauce
• 1 tbsp diced jalapeños (optional, for those who like a kick)
• ½ cup sharp cheddar cheese, grated
• ½ cup Monterey Jack cheese, grated

Steps to Make the Filling:

1. Cook the Base: Heat a large skillet or cast iron pan over medium heat. Add the ground beef, onions, and garlic. Cook until the beef is browned and no longer pink, stirring occasionally to ensure even cooking. Drain off any excess grease.
2. Season to Perfection: Sprinkle the beef mixture with cumin, garlic salt, Cajun seasoning, black pepper, oregano, crushed red pepper flakes, and chili powder. Stir well to combine.
3. Add Saucy Goodness: Pour in the tomato sauce and stir in the diced jalapeños (if using). Let the mixture simmer gently for about 15 minutes, stirring occasionally. This allows all those amazing flavors to meld together.
4. Cool and Cheese It Up: Once the filling is ready, remove it from the heat and let it cool slightly. Stir in the grated cheddar and Monterey Jack cheeses to create a cheesy, savory filling that’s simply irresistible.

Preparing the Crusts

While the filling cools, it’s time to prep our crusts. Store-bought pie crusts make this step a breeze, but feel free to use homemade dough if you’re feeling ambitious.

You’ll Need:

• 2 boxes of Pillsbury™ Refrigerated Pie Crust (4 crusts total)
• A 4-inch round cutter or a bowl with a similar diameter
• A little flour for dusting

How to Prepare the Crusts:

1. Unroll the refrigerated pie crusts onto a lightly floured surface.
2. Use your cutter or bowl to cut out circles from the dough. Each crust should yield about four 4-inch circles. Dust with flour if needed to prevent sticking.

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Now that your filling is prepped and your crusts are ready, it’s time to bring everything together. This is where the magic happens! Each step in this process is simple, but the end result feels fancy enough to impress anyone at the table. Trust me, your kitchen is about to smell like heaven.

Filling and Folding the Empanadas

What You’ll Need:

• Prepared beef and cheese filling
• Dough circles (about 4 inches each)
• A small bowl of water
• A fork (for sealing)

How to Assemble:

1. Start with the Cheese: Lightly dampen the edges of a dough circle with water. This helps seal the empanadas tightly. Add a small pinch of shredded cheddar and Monterey Jack cheeses to one side of the circle.
2. Add the Beef Filling: Spoon about ¼ cup of the cooled beef mixture over the cheese. Be careful not to overfill; you’ll need enough space to fold the dough and seal the edges.
3. Fold and Seal: Carefully fold the dough over the filling to create a half-moon shape. Press the edges together gently with your fingers, then use a fork to crimp the edges. This gives the empanadas their signature look and ensures they won’t burst open while baking.

Pro Tip for Perfect Sealing

If your dough is a little dry or resistant to sticking, don’t panic! Lightly wetting your fingers or the edges of the dough with water can work wonders. This small step ensures a tight seal and helps prevent any filling from escaping during baking.

Adding the Finishing Touches

The Egg Wash:

This step is key for achieving that gorgeous golden-brown crust. In a small bowl, whisk together:

• 1 egg
• 1 tablespoon of water

Brush the egg wash over the tops of the empanadas using a pastry brush. Be generous but avoid letting it pool around the edges, as this can make the dough soggy.

Baking the Empanadas

1. Prepare Your Baking Sheet: Line a baking sheet with parchment paper to prevent sticking. Arrange the empanadas on the sheet, leaving about an inch of space between each one.
2. Into the Oven They Go: Place the empanadas in the preheated oven (425°F/220°C) and bake for 15 minutes, or until the crusts are beautifully golden and flaky.
3. Cool Before Serving: Once done, carefully remove the empanadas from the oven and let them cool on the baking sheet for a few minutes. This helps the filling set and prevents burns from the piping hot interior.

Pro Tips for Perfect Empanadas

• Customize Your Filling: Don’t be afraid to mix it up! Swap the beef for ground turkey or shredded chicken, or add in diced bell peppers for extra texture.
• Freeze for Later: These empanadas freeze beautifully. Assemble and seal them, then freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes to the cooking time.
• Dipping Sauces: Serve your empanadas with a side of salsa, guacamole, or sour cream for dipping. The contrast of textures and flavors takes this dish to the next level!

By now, your kitchen is probably filled with the irresistible aroma of freshly baked empanadas, and you’re ready to dig in. But before you do, let’s answer some common questions and give you the confidence to make these again and again.

FAQ: Your Empanada Questions Answered

1. Can I use a different type of dough?

Absolutely! While refrigerated pie crusts make this recipe quick and easy, you can use puff pastry for a flakier result or homemade empanada dough for a traditional touch. Just make sure your dough is rolled out evenly and not too thick.

2. How do I prevent the filling from leaking out?

The key is to avoid overfilling the dough. Stick to about ¼ cup of filling per empanada and seal the edges tightly using water and a fork. If you still experience leaks, try chilling the filled empanadas for 15 minutes before baking.

3. Can I make these ahead of time?

Yes! Prepare and assemble the empanadas up to a day in advance and store them covered in the refrigerator. When ready to bake, brush with egg wash and follow the baking instructions. You can also freeze them unbaked for a longer storage option.

4. What are some good side dishes for empanadas?

Empanadas pair wonderfully with a crisp side salad, roasted veggies, or a warm bowl of black bean soup. For dipping, try sour cream, salsa, or guacamole for extra flavor.

5. Can I reheat leftover empanadas?

Absolutely. To maintain their flaky texture, reheat empanadas in the oven at 350°F (175°C) for about 10 minutes. Avoid using the microwave, as it can make the crust soggy.

6. How can I make these spicier?

If you like more heat, double the diced jalapeños or add extra crushed red pepper flakes. You can also drizzle some hot sauce over the filling before sealing the empanadas.

7. Are there any vegetarian alternatives?

Of course! Swap the beef for sautéed mushrooms, black beans, or a mixture of diced vegetables like zucchini, bell peppers, and corn. The seasoning and cheese will still pack plenty of flavor.

Conclusion: The Cheesy Comfort Food You’ll Crave

There’s something so satisfying about biting into a warm, cheesy empanada with its perfectly seasoned filling and golden, flaky crust. These Cheesy Ground Beef Empanadas are a true comfort food, perfect for family dinners, game-day snacks, or even an on-the-go meal. The recipe is forgiving, versatile, and designed to make you look like a kitchen pro—even if you’re short on time.

Cheesy Ground Beef Empanadas

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• Author: David
• Total Time: 40 minutes

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Description

These Cheesy Ground Beef Empanadas are packed with bold, savory flavors and oozy cheese inside a flaky, golden crust. Perfect for appetizers, snacks, or even a satisfying dinner, they’re easy to make and irresistible to eat.

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Ingredients

Scale 1x2x3x

• For the filling:
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 ½ tsp ground cumin
  • 1 ½ tsp garlic salt
  • 1 tsp Slap Ya Mama® seasoning (or your favorite Cajun seasoning)
  • 1 tsp black pepper
  • 1 tsp oregano
  • ½ tsp crushed red pepper flakes
  • ¼ tsp chili powder
  • 1 (8 oz) can tomato sauce
  • 1 tbsp diced jalapeños (optional, for heat)
  • ½ cup sharp cheddar cheese, grated
  • ½ cup Monterey Jack cheese, grated
• For the crust:
  • 2 boxes Pillsbury™ Refrigerated Pie Crust (4 crusts total)
  • 1 egg

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Instructions

1️⃣ Preheat the oven: Preheat your oven to 425°F (220°C).

2️⃣ Prepare the filling:
In a large cast iron or frying pan, cook the ground beef, chopped onions, and minced garlic over medium heat until the beef is browned and no longer pink. Drain the grease and return the mixture to the pan.
Sprinkle the beef mixture with cumin, garlic salt, Cajun seasoning, black pepper, oregano, crushed red pepper flakes, and chili powder. Stir well.
Add the tomato sauce and diced jalapeños (if using). Let the mixture simmer for 15 minutes, stirring occasionally. Remove from heat and allow it to cool slightly.

3️⃣ Prepare the crusts:
Unroll the refrigerated pie crusts on a lightly floured surface. Using a 4-inch round cutter (or the edge of a bowl), cut out circles. Each crust should yield about 4 pieces.

4️⃣ Assemble the empanadas:
Lightly wet the edges of each dough circle with water to help seal. Place a small amount of shredded cheese (cheddar and Monterey Jack) on one side of the circle, followed by about ¼ cup of the beef mixture.
Fold the dough over to create a half-moon shape. Use a fork to crimp and seal the edges. Transfer the empanadas to a baking sheet lined with parchment paper.

5️⃣ Add the egg wash:
In a small bowl, whisk the egg with 1 tablespoon of water. Brush the egg wash over the tops of the empanadas to help them turn golden brown in the oven.

6️⃣ Bake:
Place the empanadas in the oven and bake for 15 minutes, or until the crust is golden brown and flaky.

7️⃣ Serve:
Carefully remove the empanadas from the oven and let them cool for a few minutes before serving. Enjoy warm, cheesy, and delicious!

Notes

• Customize the spice level: Adjust the crushed red pepper flakes and jalapeños for a milder or spicier filling.
• Make ahead: Prepare the filling and cut the dough in advance. Assemble and bake fresh when ready to serve.
• Freezer-friendly: Unbaked empanadas can be frozen and baked directly from frozen, adding 5-10 minutes to the bake time.

• Prep Time: 25 minutes
• Cook Time: 15 minutes

Nutrition

• Serving Size: 8-10 empanadas