Best Cheesy Ground Beef Empanadas

Cheesy ground beef empanadas are the answer when I need an easy weeknight meal that still feels a little special. Each bite is packed with juicy ground beef, gooey cheese, and vibrant flavor all wrapped in crisp homemade dough. They are just as good for dinner as they are for passing around at a family party.

I first made these on a busy Tuesday when my family wanted takeout I pulled them out of the oven and everyone swarmed the kitchen These have since become our go to crowd-pleaser for any occasion

Ingredients

• All-purpose flour: Try to choose unbleached flour for best flavor and texture
• Cold unsalted butter: Gives the dough flakiness Use real butter for richer results
• Salt and sugar: Balances and heightens the dough taste
• Cold water: Helps the dough stay flaky and easy to roll
• Large egg: Binds the dough makes it rich
• Ground beef: I recommend 80 percent lean for juicy filling
• Onion finely diced: Adds a touch of sweetness and savor
• Garlic minced: Brings a deep aromatic base to the filling
• Paprika: For that smoky warm flavor choose good quality
• Cumin: Adds earthiness boosts overall punch
• Chili powder: A mild kick to complement the beef
• Black pepper: Use freshly ground for the most peppery aroma
• Tomato paste: Thickens and brightens filling choose a deep red variety
• Shredded cheddar cheese: Brings sharp richness try to grate your own
• Shredded mozzarella cheese: Melty stretch factor look for whole milk mozzarella if possible
• Olive oil: For sautéing adding flavor to the beef
• Egg yolk: For a shiny golden finish on the dough
• Fresh water: Makes the egg wash perfect for browning

Step-by-Step Instructions

Prepare the Dough:

In a large mixing bowl bring together flour salt and sugar Then cut in the cold butter with your fingertips or a pastry cutter until crumbly keeping everything cold helps achieve a flaky dough Next add the egg and cold water Combine just until a dough forms Knead lightly until smooth then wrap in plastic and chill for half an hour This helps the dough relax and makes it easier to roll and shape without shrinking

Cook the Beef Filling:

Heat olive oil in your skillet over medium and toss in the onion and garlic Let them cook until soft and fragrant about five minutes Add the ground beef and break it up as it cooks Cook until browned letting the meat get just a bit crisp at the edges Sprinkle in paprika cumin chili powder salt and black pepper Continue stirring to get the seasoning everywhere Squeeze in the tomato paste and let everything cook for three more minutes This lets the flavor deepen Remove from heat and let cool for a few minutes before mixing in cheddar and mozzarella The cheeses should melt slightly creating a rich cohesive filling

Assemble the Empanadas:

Dust your work surface with flour then roll out the chilled dough to about one eighth inch thickness Using a round cutter or even a glass cut out four inch circles Place a generous spoonful of filling in the center of each circle Gently fold the dough over to make a half moon and press the edges with a fork to seal them tightly The fork press not only seals but makes a pretty pattern

Bake or Fry the Empanadas:

If Baking Set your oven to three hundred seventy five degrees Fahrenheit and line your baking sheet with parchment Space the empanadas so they crisp evenly Mix egg yolk with water and brush each empanada top for shine Bake for about twenty to twenty five minutes or until you see a deep golden color If Frying Heat vegetable oil in a deep pan checking that it is about three hundred fifty degrees Fahrenheit Carefully lower in empanadas a few at a time Fry each side until puffed and golden about three to four minutes Drain them on towels to keep them crispy

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Mixing cheeses has made these empanadas extra irresistible for my family My husband often sneaks extra mozzarella in because he loves that cheesy stretch This recipe brings out everyone’s inner chef making assembly a fun kitchen project together

Storage Tips

Leftover empanadas can be stored in an airtight container in the fridge for three days Reheat them in the oven for ten minutes at three hundred fifty degrees Fahrenheit to restore their crispiness For freezing lay unbaked empanadas on a tray and freeze until solid then store in freezer bags They can bake straight from the freezer just add a few more minutes to the bake time

Ingredient Substitutions

Ground turkey or chicken work in place of beef for a lighter version Substitute your favorite cheese blend or crumble in some feta for a salty punch If you want to skip making dough grab premade pie crust or puff pastry in a pinch These empanadas are very forgiving with fillings so sneak in spinach or chopped bell pepper if you like

Serving Suggestions

Serve these hot with salsa sour cream guacamole or even a squeeze of lime They go great next to a crisp salad or bowl of corn soup At parties I love making them bite size for nibbling My kids will even take them in lunchboxes with a side of fresh fruit

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Cultural Notes

Empanadas have roots throughout Latin America and Spain with endless filling variations Every family seems to have their version filled with regional flavors My great aunt in Argentina would say you can judge a cook by the seal on their empanadas The beauty is once you get the basics down you can make them your own

Frequently Asked Questions About Recipes

→ Can I substitute other cheeses for cheddar and mozzarella?

Yes, you can use Monterey Jack, Pepper Jack, Oaxaca, or any favorite melting cheese for variation and flavor.

→ Is it better to bake or fry these empanadas?

Baking offers a lighter, golden crust while frying yields extra crispiness. Choose your method based on texture preference.

→ How can I prevent the empanadas from leaking?

Seal edges firmly with a fork and avoid overfilling. Chilling the dough also helps maintain shape and prevents leaks.

→ Can the dough be made ahead of time?

Absolutely—prepare the dough and refrigerate for up to a day. Let it rest at room temperature before rolling.

→ What dips pair well with beef empanadas?

Serve with salsa, guacamole, sour cream, or a spicy tomato sauce for added flavor and freshness.