If you have been craving something hearty, flavorful, and irresistibly cheesy, this Beef and Cheese Empanadas Recipe will become your new favorite go-to dish. These golden turnovers combine savory ground beef seasoned with warm spices and a melty blend of cheddar and Monterey Jack cheeses, all wrapped in a flaky dough that bakes to perfection. Whether you’re hosting a gathering or just want a comforting snack, these empanadas offer a perfect balance of texture and taste that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and each one plays a crucial role in creating the fullness of flavor and texture in these empanadas. From the richness of beef to the gooey cheese and the spices that gently warm the palate, every element has its purpose.
- Olive oil: Adds a subtle fruitiness and helps soften the onions without overpowering other flavors.
- Ground beef: The hearty protein base that brings depth and savoriness.
- Finely chopped onion: Provides sweetness and moisture to the filling.
- Garlic cloves: Infuse an aromatic punch that enhances the overall flavor.
- Ground cumin: Offers a warm, earthy undertone crucial for authentic taste.
- Smoked paprika: Adds a gentle smoky flavor and vibrant color.
- Chili powder: Lends a mild heat, balancing the richness.
- Salt and black pepper: Taste enhancers that round out the spices and beef.
- Tomato paste: Brings acidity and a concentrated tomato flavor that binds the filling.
- Beef broth: Keeps the filling juicy and flavorful as it simmers.
- Shredded cheddar cheese: Melts into creamy pockets, adding tang and richness.
- Shredded Monterey Jack cheese: Provides a smooth, mild texture that complements cheddar perfectly.
- Empanada dough discs: The essential flaky outer shell that crisps in the oven to encase the filling.
- Egg (beaten): For brushing on top to give each empanada a beautiful golden glow and shine.
How to Make Beef and Cheese Empanadas Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat to soften the onions until they turn translucent and sweet, about three minutes. Add minced garlic and cook for one more minute so it releases its fragrant aroma. Toss in ground beef and cook until browned, breaking it apart as it cooks for an even texture. Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper to coat the meat in warm spices, then add tomato paste and beef broth. Let the mixture simmer gently for 3 to 4 minutes until it thickens, then take it off the heat to cool slightly.
Step 2: Mix in the Cheeses
Once your beef mixture has cooled just enough so it won’t melt the cheese immediately, fold in the shredded cheddar and Monterey Jack cheeses. This blend offers a lovely balance of sharpness and creaminess that melds beautifully with the spiced beef, creating the signature filling of this Beef and Cheese Empanadas Recipe.
Step 3: Assemble the Empanadas
Lay out your empanada dough discs on a clean surface. Spoon approximately two tablespoons of the beef and cheese filling into the center of each disc, careful not to overfill to avoid breakage during baking. Fold the dough over into a half-moon shape and seal the edges firmly by pressing with a fork, creating a decorative ridge while ensuring the filling stays put.
Step 4: Prepare for Baking
Place the assembled empanadas on a parchment-lined baking sheet, leaving space between each one. Brush the tops with beaten egg to promote that gorgeous golden-brown finish. Now you’re ready to pop them into the preheated oven.
Step 5: Bake to Perfection
Bake the empanadas at 400°F (200°C) for 18 to 22 minutes, or until the crust turns golden and flaky. Once baked, let them cool slightly before serving to allow the filling to set perfectly—in other words, just enough time to get your favorite dipping sauce ready!
How to Serve Beef and Cheese Empanadas Recipe
Garnishes
A sprinkle of freshly chopped cilantro, a dollop of creamy sour cream, or a drizzle of homemade chimichurri instantly elevates these empanadas. These simple toppings not only add beautiful pops of color but also introduce complementary flavors that brighten the richness of your filling.
Side Dishes
Serving these empanadas alongside a fresh green salad or a tangy slaw balances the warm, cheesy filling with crisp textures and acidity. For a heartier meal, try pairing them with black beans or a rice pilaf for a comforting Latin American inspired plate.
Creative Ways to Present
If you want to wow your guests, arrange your Beef and Cheese Empanadas Recipe on a rustic wooden board surrounded by small bowls of dipping sauces like salsa verde or chipotle crema. You could also stack them pyramid-style for a fun party platter that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Have some empanadas left after the party? No worries. Store cooled empanadas in an airtight container in the refrigerator for up to three days. When you’re ready to eat, simply reheat them to bring back their crispness and warm, melty interior.
Freezing
This Beef and Cheese Empanadas Recipe is perfect for freezing. Arrange unbaked empanadas on a sheet tray and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep delicious for up to two months and can be baked straight from frozen by adding 5 to 7 extra minutes to the baking time.
Reheating
The best way to reheat empanadas while preserving their crisp crust is to warm them in a 350°F oven for about 10 minutes. Avoid microwaving unless you’re short on time, as that can make the dough soggy. A quick reheat in the oven keeps them tasting freshly baked.
FAQs
Can I use a different type of meat in this Beef and Cheese Empanadas Recipe?
Absolutely! Ground turkey, chicken, or even pork can be used as alternatives if you prefer a lighter or different protein. Adjust seasoning if necessary to complement the meat’s natural flavor.
What if I don’t have empanada dough discs?
No problem. You can use pre-made pie dough and cut it into 5-inch rounds. This method works just as well and will bake up flaky and tender, just like classic empanada dough.
Can I make these empanadas ahead for a party?
Yes! One of the best features of this Beef and Cheese Empanadas Recipe is that you can assemble them in advance and freeze before baking. This makes them a fantastic make-ahead appetizer or snack that you can bake fresh whenever you need.
What dipping sauces go well with these empanadas?
They pair wonderfully with chimichurri, sour cream, salsa, or a spicy mayo. Each offers a different, delicious flavor enhancement to complement the savory filling.
Are these empanadas spicy?
They have a gentle warmth from spices like chili powder and paprika but nothing that overwhelms. You can adjust the chili powder amount if you want more heat or keep it mild for family-friendly snacking.
Final Thoughts
If you’re ready to enjoy a truly comforting and flavorful dish, this Beef and Cheese Empanadas Recipe is exactly what you need. With every bite offering a perfect blend of seasoned meat, melty cheese, and crispy golden crust, it’s easy to see why these empanadas are so beloved. Give them a try—you might just find yourself making them again and again for friends and family!
Print
Beef and Cheese Empanadas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 empanadas
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Latin American
Description
These Beef and Cheese Empanadas are a flavorful Latin American snack featuring seasoned ground beef, melted cheddar and Monterey Jack cheeses wrapped in flaky empanada dough and baked to golden perfection. Perfect as an appetizer or satisfying snack, they offer a delicious combination of savory spices and creamy cheese with a crisp, baked crust.
Ingredients
Filling
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup beef broth
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Dough and Topping
- 1 package (14 oz) empanada dough discs or pie dough cut into 5-inch rounds
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Aromatics: In a skillet over medium heat, warm olive oil. Add chopped onion and cook for about 3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
- Cook Beef: Add ground beef to the skillet and cook, breaking it up with a spoon, for 6-8 minutes or until fully browned.
- Season Filling: Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to combine all spices evenly with the meat.
- Simmer Sauce: Add tomato paste and beef broth to the skillet. Let the mixture simmer for 3-4 minutes, allowing it to thicken slightly. Remove from heat and allow to cool for a few minutes.
- Add Cheese: Once the filling is cooled but still warm, fold in the shredded cheddar and Monterey Jack cheeses until evenly incorporated.
- Assemble Empanadas: Place about 2 tablespoons of filling onto the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges together with a fork to seal tightly.
- Prepare for Baking: Arrange the sealed empanadas on the prepared baking sheet. Brush the tops with the beaten egg to give a shiny, golden finish.
- Bake: Bake the empanadas in the preheated oven for 18-22 minutes or until they turn golden brown and crisp.
- Cool and Serve: Let the empanadas cool slightly on a wire rack before serving to allow the filling to set and prevent burns.
Notes
- Unbaked empanadas can be frozen for up to 2 months; bake from frozen, adding 5-7 minutes to baking time.
- Substitute ground beef with turkey or any preferred ground meat for a different variation.
- You can use only one type of cheese if desired.
- Serve with chimichurri sauce or sour cream for an extra burst of flavor.
