Spicy Beef and Cheese Empanadas (Printer-Friendly Version)
# What You'll Need:
→ For the Filling
01 -
1 pound ground beef
02 -
1 medium onion, chopped
03 -
4 cloves garlic, minced
04 -
1 jalapeno, seeds and stem removed, diced
05 -
1 ½ teaspoon ground cumin
06 -
1 teaspoon Slap Ya Mama® seasoning
07 -
1 teaspoon black pepper
08 -
1 teaspoon oregano
09 -
½ teaspoon red pepper flakes
10 -
¼ teaspoon chili powder
11 -
8 ounce tomato sauce
12 -
1 cup sharp cheddar cheese, shredded
13 -
1 cup Pepper Jack cheese, shredded
→ For Assembly
14 -
11.6 ounce package 5" empanada dough (Goya recommended)
15 -
1 large egg
16 -
1 tablespoon water
# Let's Cook!:
01 -
Preheat oven to 425°F
02 -
In a large skillet over medium heat, add ground beef, onion, jalapenos, and seasonings. Cook until meat is no longer pink. Add garlic and cook for another minute or two. Drain grease and return to pan
03 -
Add tomato sauce to meat mixture and stir. Cook for another 15 minutes
04 -
In a small bowl, whisk egg and water together. Set aside
05 -
Wet the edges of each empanada dough disc lightly with water. Place a small amount of cheese in the center, followed by a heaping tablespoon of meat mixture, and more cheese
06 -
Fold dough in half, pinching the edge and crimp the edges with the tines of a fork
07 -
Place empanadas on a baking sheet and brush with egg wash
08 -
Bake for 15 minutes or until golden brown
09 -
Remove from the oven and enjoy with your favorite dipping sauce
# Cook's Notes:
01 -
Can be served with salsa, guacamole, or sour cream for dipping
02 -
Leftover filling can be frozen for future use
03 -
For less spice, omit jalapeno and red pepper flakes