Beef and Cheese Empanadas

These flavorful hand pies deliver impressive taste with surprisingly little effort. The combination of seasoned ground beef and two types of melty cheese encased in golden, flaky pastry creates the perfect portable meal or party appetizer. While traditional empanadas can require hours of preparation including making dough from scratch, this streamlined version uses convenient pre-made empanada discs that bake up perfectly crisp while still delivering authentic flavor. The savory filling strikes the ideal balance between spicy and savory, with customizable heat levels to suit any preference. Whether served as a main course with a side salad or as part of a festive spread, these empanadas consistently earn rave reviews for their restaurant-quality taste and homemade appeal.

I discovered my passion for empanadas during my years living in Texas, where I experienced authentic Mexican and Tex-Mex cuisine that far surpassed the California-style Mexican food I grew up with. These hand pies quickly became a staple in my cooking repertoire because they're so versatile and satisfying. After experimenting with countless variations, this beef and cheese version emerged as my family's favorite. My children request them for birthdays, my friends expect them at gatherings, and they've become my signature contribution to potlucks. The combination of spiced beef with two kinds of cheese creates a filling that's both familiar and excitingly flavorful.

Ingredients You'll Need

• 1 pound Ground Beef: Use 80/20 for the best flavor, or leaner if preferred. The fat contributes significant taste to the filling
• 1 medium Onion, finely diced: Adds aromatic sweetness that balances the spices. Sweet or yellow onions work perfectly here
• 2 cloves Garlic, minced: Provides essential savory depth. Fresh garlic delivers significantly more flavor than pre-minced
• 1 Jalapeño, seeded and minced: Adds moderate heat and authentic flavor. Keep some seeds for extra spice if desired
• 1 teaspoon Ground Cumin: Essential for authentic Mexican flavor. Toasting the spice briefly before adding other ingredients enhances its aroma
• 1 teaspoon Slap Ya Mama® seasoning: This Cajun seasoning adds depth. Substitute with Cajun seasoning or additional salt and pepper if unavailable
• 1/2 teaspoon Black Pepper: Adds balanced heat that complements the other spices
• 1/2 teaspoon Oregano: Provides herbal notes that round out the flavor profile. Mexican oregano is ideal but regular oregano works well
• 1/4 teaspoon Red Pepper Flakes: For gentle heat throughout the filling. Adjust according to your spice preference
• 1 teaspoon Chili Powder: Adds color and mild heat. Look for pure ground chili rather than chili seasoning mix
• 1/2 cup Tomato Sauce: Creates moisture and binds the filling while adding subtle acidity. Choose a brand without added sugar
• 1 cup Sharp Cheddar Cheese, shredded: Provides bold flavor and beautiful orange color. Freshly shredded melts better than pre-packaged
• 1 cup Pepper Jack Cheese, shredded: Offers creaminess with a spicy kick. Substitute Monterey Jack for a milder version
• 20 5-inch Empanada Dough Discs: Goya brand is widely available in the freezer section. Thaw according to package directions
• 1 Large Egg + 1 tablespoon Water (for egg wash): Creates a beautiful golden-brown finish when baked

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Step-by-Step Cooking Instructions

Prepare Your Kitchen for Success:

Begin by preheating your oven to 425°F and lining two baking sheets with parchment paper or silicone mats. This preparation ensures your empanadas will bake evenly without sticking to the pan. Take the empanada discs out of the refrigerator about 10 minutes before assembly so they become pliable but remain cool. Working with room temperature dough makes it easier to fold without tearing, while keeping the fat in the dough cold ensures a flaky result. Shred both cheeses and combine them in a bowl for easier filling.

Create the Flavorful Filling:

Heat a large skillet over medium heat and add the ground beef, breaking it into small pieces with a wooden spoon. Immediately add the diced onion, minced jalapeño, cumin, Slap Ya Mama® seasoning, black pepper, oregano, red pepper flakes, and chili powder. Cooking the spices with the beef from the beginning allows their flavors to bloom and permeate the meat as it browns. Continue cooking until the beef is no longer pink, about 5-7 minutes. Add the minced garlic during the last minute of cooking to prevent it from burning while still releasing its aromatic flavor.

Finish the Beef Mixture:

Once the beef is fully cooked and the onions are translucent, carefully drain any excess fat from the pan. Too much fat can make the empanadas greasy, but leaving a small amount enhances flavor. Return the skillet to medium heat and pour in the tomato sauce, stirring to combine thoroughly. Reduce the heat to low and simmer for about 15 minutes, stirring occasionally, until the sauce has thickened and clings to the meat. This reduction concentrates the flavors and ensures the filling won't be too wet, which could make the dough soggy. Remove from heat and allow to cool for 10 minutes before filling the empanadas.

Master the Assembly Technique:

Lay out the empanada discs on your work surface. Place a small amount (about 1/2 tablespoon) of the cheese mixture in the center of each disc, followed by a heaping tablespoon of the cooled meat mixture, and then another 1/2 tablespoon of cheese on top. The layering of cheese on the bottom and top creates pockets of melty goodness throughout the empanada. Be careful not to overfill, as this will make sealing difficult. Leave about 1/2 inch of dough clear around the edges for proper sealing.

Create the Perfect Seal:

Using your fingertip or a small pastry brush, lightly moisten the outer edge of each empanada disc with water. This creates a sticky surface that helps the dough adhere to itself. Fold the dough over the filling to create a half-moon shape. Press the edges together gently to seal in the filling. To ensure they don't open during baking, use the tines of a fork to crimp the edges firmly, creating a decorative pattern while reinforcing the seal. For an extra secure seal, you can also fold and pinch the edge into a rope-like pattern called a repulgue, though the fork method is simpler and equally effective.

Apply the Finishing Touch:

Transfer the sealed empanadas to your prepared baking sheets, leaving about 1 inch of space between each one to allow for expansion during baking. In a small bowl, whisk together the egg and water to create an egg wash. Using a pastry brush, lightly coat the top of each empanada with this mixture. The egg wash serves multiple purposes: it gives the finished empanadas a beautiful golden-brown color, adds a subtle shine, and helps to further seal the edges. Be gentle when brushing to avoid puncturing the dough or disturbing your carefully crimped edges.

Bake to Golden Perfection:

Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the empanadas are golden brown and the pastry is fully cooked. You may want to rotate the baking sheets halfway through cooking to ensure even browning. Once done, remove from the oven and let the empanadas rest on the baking sheet for 5 minutes. This brief resting period allows the fillings to set slightly, reducing the chance of mouth burns from the hot cheese. Transfer to a serving platter and enjoy while still warm for the best taste experience with perfectly melted cheese.

I learned about proper filling amounts through trial and error. During my first attempt, I was so excited about the delicious filling that I overstuffed each empanada, resulting in most of them bursting open during baking and creating a cheesy mess on my baking sheet. Now I use a precise measured tablespoon for the filling and have found that what initially seems like too little filling actually expands during baking to create the perfect meat-to-pastry ratio. When I'm tempted to add 'just a little more,' I remind myself of that first disaster and exercise restraint – the results are always perfect empanadas with golden, intact crusts.

Perfect Pairings

These versatile empanadas shine as a main course when served with complementary sides. A bright, acidic salad like tomato and avocado with lime dressing balances the richness of the pastry and filling. Traditional Mexican rice with its tomato base echoes the flavors in the filling while adding a different texture. For a complete fiesta, serve with elote (Mexican street corn), black beans, and plenty of fresh pico de gallo. When presenting empanadas as appetizers, provide an array of dipping options including sour cream, fresh guacamole, and both mild and spicy salsas.

Make-Ahead Magic

These empanadas are perfect for meal prep and entertaining. Assemble them up to 24 hours in advance, place on a parchment-lined tray, cover loosely with plastic wrap, and refrigerate until ready to bake. Apply the egg wash just before baking for the freshest results. For longer storage, freeze unbaked empanadas on a baking sheet until solid, then transfer to freezer bags where they'll keep for up to three months. Bake frozen empanadas at 375°F for 25-30 minutes until golden and heated through – no thawing necessary, making them perfect for impromptu gatherings or quick weeknight dinners.

Creative Variations

While this classic beef and cheese version is beloved for good reason, the recipe welcomes creative adaptations. For a breakfast twist, substitute cooked breakfast sausage for beef and add scrambled eggs to the cheese mixture. Vegetarians can enjoy them filled with sautéed mushrooms, black beans, corn, and cheese. For international flair, create a fusion version with ground lamb, mint, and feta cheese for Mediterranean flavors, or add curry powder and peas to the beef for an Indian-inspired variation. The empanada format works beautifully with endless filling combinations while maintaining its convenient hand-held nature.

Troubleshooting Tips

If your empanadas leak during baking, your edges may not be sealed properly. Try using less filling next time and make sure to press firmly when crimping. For dough that tears easily, it may be too warm – chill it for 15 minutes before attempting to fill again. If the finished empanadas seem dry, your meat mixture might need more tomato sauce or the oven temperature might be too high. Conversely, soggy bottoms indicate filling that's too wet – simmer the meat mixture longer to reduce excess moisture.

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Serving Suggestions for Special Occasions

Elevate these empanadas for entertaining by creating a beautiful presentation. For casual gatherings, arrange them on a wooden board surrounded by small bowls of colorful dipping sauces and garnished with fresh cilantro. For more formal events, serve individual empanadas on small plates with a dollop of crema, a sprinkle of cotija cheese, and a tiny bunch of microgreens. Create a stunning buffet centerpiece by arranging them in concentric circles on a large round platter with a central bowl of bright salsa verde, radiating outward like a sunburst pattern.

I discovered a game-changing technique purely by accident when I ran out of empanada discs one day. In desperation, I tried using refrigerated pie crust cut into circles with a bowl as a template. The result was surprisingly delicious—slightly less authentic but with an incredibly buttery, flaky texture that some of my friends actually preferred to the traditional version. Now I often make a 'fusion' version using pie crust when I can't find empanada discs, especially when serving to guests who might not be familiar with traditional empanadas. This happy accident has become an alternative version that I love almost as much as the original!

Recipe Tips & Questions

→ Can I make these empanadas ahead of time?

Yes! You can prepare the filling up to 2 days ahead and store in the refrigerator. You can also assemble the empanadas and freeze them unbaked for up to 3 months.

→ What if I can't find empanada dough?

You can use refrigerated pie crust as a substitute, or make your own dough with flour, salt, butter, and water. Puff pastry can also work in a pinch though the texture will be different.

→ What dipping sauces work well with these empanadas?

Salsa, guacamole, sour cream, or chimichurri sauce all pair beautifully with these empanadas. A simple lime crema (sour cream with lime juice) is also delicious.

→ How do I make these less spicy?

Omit the jalapeños and red pepper flakes, and reduce or eliminate the chili powder. You can also use mild cheddar instead of pepper jack cheese.

→ Can I use a different meat instead of beef?

Absolutely! Ground turkey, chicken, or pork work well. For a vegetarian option, try black beans or a meat substitute with the same seasonings.