These Cheesy Beef Empanadas are a delicious combination of seasoned ground beef, melted cheese, and golden, crispy pastry. I love how simple they are to prepare while delivering rich, bold flavors in every bite. Whether I serve them as a snack, appetizer, or main dish, they always satisfy.

Why You’ll Love This Recipe

I enjoy making these empanadas because they’re easy, versatile, and freezer-friendly. The beef filling comes together quickly in one pan, and the cheese adds that perfect gooey touch. They’re ideal for gatherings, lunches, or just when I’m craving something hearty and handheld. Plus, the crispy crust baked to golden perfection never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 small white onion, diced

• 1 jalapeño, deseeded and diced (optional)

• 2 garlic cloves, minced

• 1 lb ground beef

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon cumin powder

• 1 teaspoon ground dried oregano

• 12-15 6-inch round empanada wrappers

• 8 oz Colby jack cheese, freshly grated

• 1 egg

• 2 tablespoons water

Directions

1. I preheat the oven to 375°F and line two large baking sheets with parchment paper or spray with non-stick spray.

2. I heat the olive oil in a large skillet over medium heat and sauté the onion until translucent. Then I add the jalapeño and cook for another three minutes.

3. I stir in the garlic and cook for one more minute until fragrant.

4. I add the ground beef and season it with salt, pepper, cumin, and oregano. I cook it fully, breaking it up as it browns.

5. Once done, I drain any excess fat and let the beef cool for about 10 minutes.

6. I spoon the beef mixture onto the center of each empanada wrapper and top it with a tablespoon of cheese.

7. I fold the wrapper in half, pinch the edges, and seal with a fork or crimp the edge into a classic empanada shape.

8. I place them on the baking trays, beat the egg with water, and brush the tops with the egg wash.

9. I bake them for 25 to 27 minutes until golden brown, then let them cool for 10 minutes before serving.

Servings And Timing

This recipe makes about 12 to 15 empanadas, serving 6 to 8 people. Prep time is around 20 minutes, with a total time of approximately 45 minutes from start to finish.

Variations

Sometimes I switch things up by using ground turkey or chicken instead of beef. For extra spice, I keep the jalapeño seeds or add a pinch of chili flakes. I’ve also mixed in a bit of cream cheese for extra richness or swapped Colby jack with pepper jack for more heat. When I want a meatless version, I go with sautéed mushrooms and black beans.

Storage/Reheating

I store leftover empanadas in an airtight container in the fridge for up to 4 days. To reheat, I place them in a 350°F oven for 10 to 12 minutes to keep the crust crisp. If I’m in a hurry, I microwave them for 1 to 2 minutes, but I prefer the oven for better texture. I also freeze unbaked empanadas and bake them directly from frozen, just adding a few more minutes to the baking time.

FAQs

1. How Do I Keep Empanadas From Getting Soggy?

I let the beef filling cool completely and make sure to drain excess fat so the pastry stays crisp.

2. Can I Make These Empanadas Ahead Of Time?

Yes, I often prep and freeze them unbaked. When needed, I bake them straight from the freezer without thawing.

3. What Dipping Sauces Go Well With Cheesy Beef Empanadas?

I like to serve them with sour cream, salsa, or chipotle mayo for an extra flavor boost.

4. Can I Air Fry These Instead Of Baking?

Yes, I air fry them at 375°F for about 10 to 12 minutes, flipping halfway through until they’re crispy and golden.

5. Are Store-Bought Empanada Wrappers Okay To Use?

Definitely. I use them often when I want to save time, and they bake up beautifully.

Conclusion

These Cheesy Beef Empanadas are a go-to recipe for me whenever I want something warm, crispy, and full of flavor. They’re easy to prepare, great for feeding a group, and perfect for freezing ahead of time. Whether I’m cooking for family or just for myself, these empanadas always hit the spot.