Cheesy Ground Beef Empanadas

by Sophia

There’s something special about handheld foods. Maybe it’s the convenience, the crispy crunch, or just the sheer joy of biting into something stuffed with cheesy, meaty goodness. Whatever it is, these Cheesy Ground Beef Empanadas are everything you want in a snack, appetizer, or even a main dish.

Flaky, golden-brown pastry? Check.
Savory, spiced beef filling? Check.
Melty, gooey cheese? Double-check.

Whether you’re making these for a party, a game-day snack, or just to satisfy a craving, they’re easy to whip up and absolutely irresistible. Let’s dive right in!

WHAT MAKES THESE EMPANADAS SO GOOD?

Empanadas come in all shapes and sizes, from baked to fried, filled with meats, cheeses, or even sweet fillings. But this recipe right here? It’s a game-changer. The combination of seasoned ground beef, gooey cheese, and flaky pie crust is the perfect blend of flavors and textures.

If you’ve never made empanadas before, don’t worry! I’ll walk you through every step, plus throw in some tips to make sure they come out chef’s kiss perfect.

INGREDIENTS YOU’LL NEED

Before we get started, here’s everything you’ll need to make these crispy, cheesy delights.

For the Filling:

1 lb ground beef
1 medium onion, chopped

4 cloves garlic, minced
1 ½ tsp ground cumin
1 ½ tsp garlic salt

1 tsp Slap Ya Mama® seasoning (or Cajun seasoning)
1 tsp black pepper
1 tsp oregano

½ tsp crushed red pepper flakes
¼ tsp chili powder
8 oz can tomato sauce

1 Tbsp diced jalapeños (optional, for a little kick)
½ cup sharp cheddar cheese, grated
½ cup Monterey Jack cheese, grated

For the Dough:

2 boxes Pillsbury™ Refrigerated Pie Crust
1 egg
1 Tbsp water (for egg wash)

STEP 1: PREHEAT THE OVEN

Set your oven to 425°F (220°C) so that it’s nice and hot by the time your empanadas are ready to bake.

STEP 2: COOK THE BEEF FILLING

The key to flavorful empanadas is seasoning every layer, and that starts with the beef.

Brown the Beef – In a large skillet over medium heat, cook the ground beef, chopped onions, and minced garlic until the beef is no longer pink. Stir occasionally to ensure even cooking.

Drain the Grease – Once cooked, drain any excess grease from the pan and return the beef mixture to the skillet.

STEP 3: SEASON AND SIMMER

Sprinkle in the cumin, garlic salt, Cajun seasoning, black pepper, oregano, crushed red pepper flakes, and chili powder. Stir well to coat the beef evenly.

Pour in the tomato sauce and add the diced jalapeños if using.
Mix everything together and let it simmer for about 15 minutes. This allows the flavors to meld together and the mixture to thicken slightly.
Remove from heat and let it cool for a few minutes before assembling the empanadas.

STEP 4: PREPARE THE DOUGH

Lightly flour a clean work surface.
Unroll the Pillsbury™ Refrigerated Pie Crust and use a 4-inch round cutter (or an upside-down bowl) to cut out circles. Each pie crust should yield about 4 dough rounds.

Gather any leftover scraps, roll them out, and cut out more rounds. You should get 8-10 empanada wrappers in total.

TIPS FOR SUCCESS

✅ Let the filling cool slightly – If the filling is too hot, it can make the dough soggy and harder to handle.
✅ Don’t overfill – Stick to about ¼ cup of filling per empanada to prevent leaks.
✅ Use a little water to seal the edges – This helps the dough stick together before crimping with a fork.

HOW TO ASSEMBLE AND BAKE THE PERFECT CHEESY GROUND BEEF EMPANADAS

Now that we have our seasoned beef filling ready and our dough circles cut, it’s time for the fun part—assembling and baking! This is where the magic happens. If you’ve never made empanadas before, don’t worry. Follow these simple steps, and you’ll have golden, crispy empanadas in no time.

STEP 5: ASSEMBLE THE EMPANADAS

Lay Out the Dough Circles – Place your dough rounds on a flat surface, making sure they’re not overlapping.
Brush the Edges with Water – Using a small pastry brush (or your fingertip), lightly brush the outer edges of each dough circle with water. This helps create a tight seal when you fold them.

Add the Filling and Cheese – Spoon about ¼ cup of the beef mixture into the center of each dough round. Then, sprinkle a small amount of sharp cheddar and Monterey Jack cheese on top.
Fold the Dough Over – Carefully fold the dough in half over the filling to create a half-moon shape.
Seal the Edges – Press the edges together with your fingers, then use the tines of a fork to crimp and seal the edges tightly. This prevents the filling from leaking out while baking.

Pro Tip: If the dough feels too soft, pop the assembled empanadas in the fridge for 5-10 minutes before baking. This helps them hold their shape better in the oven.

STEP 6: MAKE THE EGG WASH

The secret to that beautiful, golden-brown finish? An egg wash!

In a small bowl, whisk together 1 egg and 1 tablespoon of water.
Using a pastry brush, lightly coat the tops of the empanadas with the egg wash. This adds a lovely sheen and enhances the crispiness of the crust.

STEP 7: BAKE TO GOLDEN PERFECTION

Prepare the Baking Sheet – Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Arrange the Empanadas – Place the assembled empanadas on the baking sheet, leaving about 1 inch of space between each one.
Bake at 425°F (220°C) for 15 Minutes – The empanadas are ready when they turn golden brown and crispy.
Cool Slightly Before Serving – Remove them from the oven and let them cool for 5 minutes before serving. This allows the filling to set so you don’t burn your mouth on that molten cheese!

DIPPING SAUCES TO SERVE WITH EMPANADAS

While these cheesy ground beef empanadas are incredible on their own, the right dipping sauce takes them to another level! Here are some perfect pairings:

✅ Salsa Roja – A simple tomato-based salsa with a little kick.
✅ Guacamole – Creamy, fresh, and the perfect balance to the crispy empanadas.
✅ Sour Cream or Crema – A cool, tangy contrast to the warm, cheesy filling.
✅ Queso Dip – Because more cheese is always a good idea!

VARIATIONS & CUSTOMIZATION IDEAS

These empanadas are amazing as they are, but if you love experimenting, here are some fun twists:

🔥 Spicy Kick – Add extra jalapeños or a dash of hot sauce to the beef mixture.
🧀 Extra Cheesy – Swap in pepper jack, mozzarella, or even cream cheese for a different flavor profile.
🥔 Meat-Free Option – Use seasoned mashed potatoes and cheese instead of ground beef.
🌮 Taco Style – Add some chopped cilantro and lime zest to the filling for a Tex-Mex twist.
🥓 Bacon Upgrade – Stir in crispy bacon bits for an extra savory punch.

The possibilities are endless! Mix and match flavors to make these empanadas your own.

Making homemade empanadas is easier than you think, but if you’re new to it, you might have a few questions. Here are some of the most common questions about this recipe, along with tips to help you get the best results every time.

1. CAN I MAKE THESE EMPANADAS AHEAD OF TIME?

Yes! You can prepare the filling and even assemble the empanadas ahead of time. Store them in the fridge for up to 24 hours before baking. If freezing, place assembled, unbaked empanadas on a baking sheet until solid, then transfer them to an airtight container or freezer bag. When ready to bake, pop them in the oven straight from the freezer—just add an extra 5-7 minutes to the baking time.

2. CAN I FRY THESE EMPANADAS INSTEAD OF BAKING THEM?

Absolutely! If you prefer a crispier, flakier texture, frying is a great option.

Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).

Carefully place the empanadas in the hot oil, frying in batches to avoid overcrowding.
Fry for 3-4 minutes per side or until golden brown.
Drain on a paper towel before serving.

3. HOW DO I PREVENT THE EMPANADAS FROM BURSTING OPEN IN THE OVEN?

To avoid leaks, follow these tips:

✅ Don’t overfill – Stick to about ¼ cup of filling per empanada.
✅ Seal properly – Press the edges firmly together and use a fork to crimp them tightly.
✅ Chill before baking – If your dough feels soft, refrigerate the assembled empanadas for 10-15 minutes before baking.

4. WHAT OTHER FILLINGS CAN I USE?

The beauty of empanadas is how versatile they are! Here are some delicious filling ideas:

Chicken & Cheese – Use shredded, seasoned chicken instead of ground beef.
Vegetarian – Try black beans, corn, bell peppers, and cheese for a meat-free option.
Breakfast Style – Fill them with scrambled eggs, bacon, and cheese for a morning treat.

Sweet Version – Swap the savory filling for dulce de leche, Nutella, or fruit preserves for a dessert empanada.

5. HOW DO I STORE LEFTOVER EMPANADAS?

If you have leftovers (which isn’t always the case!), store them properly to keep them fresh:

In the Fridge: Place empanadas in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore crispiness.

In the Freezer: Freeze baked empanadas in a single layer, then store them in a sealed container for up to 3 months. Reheat directly from frozen at 375°F (190°C) for 10-12 minutes.

6. CAN I MAKE HOMEMADE EMPANADA DOUGH INSTEAD OF USING PIE CRUST?

Yes! While Pillsbury™ Refrigerated Pie Crust makes this recipe quick and easy, you can make your own empanada dough if you prefer.

For a basic empanada dough, mix:

2 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, cubed

1 egg
⅓ cup ice water

Blend everything together, chill the dough for 30 minutes, then roll and cut into rounds.

7. WHAT IS THE BEST WAY TO REHEAT EMPANADAS?

For the crispiest results, reheat empanadas in the oven or air fryer:

Oven: Bake at 375°F (190°C) for 5-7 minutes (or 10-12 minutes if frozen).
Air Fryer: Heat at 350°F (175°C) for 3-4 minutes.

Microwave (Not Recommended): While this works in a pinch, the crust won’t be as crispy.

FINAL THOUGHTS – WHY YOU NEED TO TRY THESE EMPANADAS

There’s something about biting into a warm, flaky, cheesy empanada that just hits the spot. Whether you’re making them as a quick snack, party appetizer, or even a full meal, they’re a guaranteed crowd-pleaser.