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Cheesy Ground Beef Empanadas combine savory ground beef spiced with smoked paprika, creamy cheese, and a flaky, golden crust. Each bite is bursting with rich and hearty flavors, from the warm spices to the gooey melted cheddar. Whether baked to perfection or fried for a crispy finish, they’re sure to become a favorite for snacks, appetizers, or even dinner.
Table of Contents
- Why This Cheesy Ground Beef Empanadas Recipe Works
- Everything You Need for Cheesy Ground Beef Empanadas
- How to Make Cheesy Ground Beef Empanadas Step by Step
- Expert Tips for Perfect Empanadas
- Meal Prep, Storage, and Reheating
- Serving Ideas and Pairings
- Commonly Asked Questions About This Recipe
Why This Cheesy Ground Beef Empanadas Recipe Works
- Fast and easy preparation: The use of refrigerated empanada dough simplifies the process, making it manageable even on busy weeknights.
- Perfectly balanced flavors: The combination of ground beef, smoked paprika, and cheese creates a satisfying blend of spice and creaminess.
- Versatile cooking options: You can bake for a healthier twist or fry for a crispier finish, adapting the recipe to your preference.
- Great for gatherings: These empanadas can be made in batches and conveniently served as appetizers or part of a larger spread.
Everything You Need for Cheesy Ground Beef Empanadas
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1 package refrigerated empanada dough discs (or homemade dough)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (to thin the egg wash)
- Oil for frying (optional, if frying instead of baking)
Smoked paprika adds depth and warmth to the filling, while cheddar and cream cheese provide a creamy and rich texture. The empanada dough ensures a flaky bite that complements the bold flavors inside.
How to Make Cheesy Ground Beef Empanadas Step by Step
- Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion and garlic to the skillet and sauté until softened, about 2-3 minutes.
- Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well and cook for another minute to allow the spices to bloom.
Makes mixing dough and batters effortless — a kitchen game-changer
Perfect for searing and baking — this recipe needs even heat distribution
- Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese and cream cheese until fully combined.
- Preheat your oven to 375°F (or prepare a pot with oil over medium heat if frying).
- Lightly dust your work surface with flour and lay out the empanada dough discs. Place 1-2 tablespoons of the beef and cheese filling in the center of each disc.
- Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.
- In a small bowl, whisk together the beaten egg with 1 tablespoon of water. Brush the egg wash over the tops of the empanadas.
- If baking, place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown. If frying, heat the oil to 350°F and fry the empanadas in batches for 2-3 minutes per side, until crispy and golden.
- Allow the empanadas to cool slightly before serving.
Expert Tips for Perfect Empanadas
- Keep the dough cold: If using homemade dough, refrigerate it before rolling to prevent sticking and ensure a flaky texture.
- Don’t overfill: Adding too much filling can cause the empanadas to burst during cooking, so stick to 1-2 tablespoons per disc.
- Seal tightly: Crimping the edges with a fork ensures the filling stays inside, whether you bake or fry.
- Test frying oil: Use a thermometer to maintain 350°F if frying, as the right temperature prevents greasy results.
Meal Prep, Storage, and Reheating
Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. For longer storage, they can be frozen for up to 1 month. Reheat baked empanadas in a 350°F oven until warm, or fry frozen empanadas directly without thawing for a crispy texture.
Looking for something similar? Try our how to make authentic colombian.
For more ideas, check out our easy beef empanadas.
You might also enjoy our beef and cheese empanadas.
Serving Ideas and Pairings
- Pair with a fresh green salad: A simple vinaigrette balances the rich flavors of the empanadas.
- Add rice and beans: Turn this dish into a hearty meal with classic sides.
- Serve with salsa: A tangy or spicy salsa complements the creamy cheese filling.
- Offer dipping sauce: Try sour cream or guacamole for added creaminess and flavor.
Commonly Asked Questions About This Recipe
- Can I use homemade dough instead of store-bought? Yes! Homemade dough works wonderfully but requires extra time for preparation.
- What cheese can I substitute for cheddar? Monterey Jack or mozzarella are great options if you prefer a milder flavor or softer texture.
- Can these empanadas be made vegetarian? Substitute the ground beef with sautéed mushrooms or black beans for a delicious vegetarian alternative.
Cheesy Ground Beef Empanadas
Ingredients
Method
- Heat a large skillet over medium heat and add the ground beef. Cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the onion and garlic to the skillet and sauté until softened, about 2-3 minutes.
- Stir in the smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well and cook for another minute to allow the spices to bloom.
- Remove the skillet from heat and let the mixture cool slightly. Once cooled, stir in the shredded cheddar cheese and cream cheese until fully combined.
- Preheat your oven to 375°F (or prepare a pot with oil over medium heat if frying).
- Lightly dust your work surface with flour and lay out the empanada dough discs. Place 1-2 tablespoons of the beef and cheese filling in the center of each disc.
- Fold the dough over the filling to create a half-moon shape. Press the edges together and crimp them with a fork to seal.
- In a small bowl, whisk together the beaten egg with 1 tablespoon of water. Brush the egg wash over the tops of the empanadas.
- If baking, place the empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown. If frying, heat the oil to 350°F and fry the empanadas in batches for 2-3 minutes per side, until crispy and golden.
- Allow the empanadas to cool slightly before serving.
Notes
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Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
