CHEESY GROUND BEEF EMPANADAS

Oh my goodness, I’m so excited to share these cheesy ground beef empanadas with you! They’re one of those recipes that started as a simple craving and turned into an absolute family favorite. Picture this: perfectly seasoned ground beef, two types of melty cheese, all wrapped in the most heavenly flaky pie crust that bakes up golden brown and absolutely irresistible.

My husband actually inspired today’s recipe – he’s been “begging and begging” (his words!) for me to make these again. And who could blame him? There’s something magical about that first bite when the crispy crust gives way to the warm, cheesy filling inside.

Why You’ll Fall in Love With This Recipe

What makes these empanadas truly special is their perfect balance of textures and flavors. The outside crust bakes up wonderfully flaky (thanks to a few special techniques I’ll share!), while the inside stays incredibly juicy and flavorful. If you’ve enjoyed my creamy ground beef pasta, you already know how I love creating cozy, cheesy comfort foods!

These aren’t just any empanadas – they’re packed with:
– Two types of cheese that create the most incredible melty interior
– Perfectly seasoned ground beef that’s never dry
– A buttery, flaky crust that’s actually easy to work with
– Simple ingredients you can find at any grocery store

The best part? While they look fancy enough for company, they’re surprisingly straightforward to make. No complicated techniques or hard-to-find ingredients required – just pure, delicious comfort food that’ll make everyone ask for seconds!

Ingredients Overview

Let’s talk about what makes these empanadas absolutely irresistible! The magic happens when we combine just the right ingredients:

For the Filling:
• Ground Beef: I prefer using 80/20 ground beef for the perfect balance of flavor and juiciness – similar to what we use in my favorite cowboy casserole. The fat content helps keep our filling moist and flavorful.

• Two Types of Cheese: We’re using both sharp cheddar and mozzarella here. The cheddar brings bold flavor while the mozzarella gives us that gorgeous stretch when melted. Feel free to swap in Monterey Jack or pepper jack for extra kick!

• Aromatics: Diced onions and fresh garlic create our flavor base. They caramelize slightly while cooking, adding sweet depth to the meat filling.

• Seasonings: A blend of cumin, chili powder, and paprika gives these empanadas their signature warm, Latin-inspired flavor profile.

For the Crust:
• Pie Crust: While homemade is lovely, store-bought refrigerated pie crusts work beautifully here and save precious time. The key is letting them come to room temperature for easy rolling.

Success Tips & Tricks

After making countless batches (my family can’t get enough!), here are my tried-and-true tips for empanada success:

• Don’t Overfill: About 2-3 tablespoons of filling is perfect. Too much will make sealing difficult and lead to filling leakage.

• Proper Sealing: Brush the edges with water before crimping with a fork. This creates a tight seal that won’t burst during baking.

• The Right Heat: These beauties need a hot 375°F oven, similar to what we use for my pepper steak when browning. This ensures the crust gets golden and flaky while the filling heats through.

• Egg Wash Magic: Don’t skip the egg wash! It gives that gorgeous golden shine and helps the crust develop a beautiful color. Just one beaten egg with a splash of water does the trick.

Remember, the filling should be completely cool before assembling – hot filling will make the dough too soft to work with!

Step-by-Step Instructions

Let me walk you through making these irresistible cheesy ground beef empanadas! I’ve lost count of how many times I’ve made these for my family – they’re always a hit.

Preparing the Filling

1. Heat a large cast iron skillet over medium heat. Add your ground beef, diced onions, and minced garlic. Break up the meat while it cooks until no pink remains and the onions turn translucent (about 8-10 minutes).

2. Drain excess grease and return the pan to heat. This step is crucial – too much grease can make your empanadas soggy!

3. Season the meat with cumin, chili powder, and salt. Add tomato sauce and diced jalapeños, then let it simmer for 15 minutes until slightly thickened.

Assembling the Empanadas

1. While your filling cools slightly (just like my million dollar chicken casserole, you don’t want the filling too hot), roll out your room temperature pie crusts on a lightly floured surface.

2. Using a 4-inch bowl as your guide, cut circles from the dough. You should get about 4 circles per crust.

3. Place about ¼ cup of filling and both types of cheese in the center of each circle. Remember – don’t overfill!

4. Brush the edges with water, fold over, and seal with a fork. This is similar to how I seal the edges in my breakfast burritos.

Baking to Golden Perfection

1. Place empanadas on a parchment-lined baking sheet
2. Brush with egg wash for that beautiful golden shine
3. Bake at 375°F for 15-18 minutes until flaky and golden brown

Recipe Variations

These empanadas are wonderfully versatile! Here are some of my favorite ways to switch things up:

Filling Variations

– Spice it up with diced poblanos or extra jalapeños
– Try different cheese combinations – pepper jack adds a nice kick
– Add corn and black beans for a Mexican-inspired twist
– Make it creamy like my honey pepper mac and cheese by adding a touch of cream cheese

Serving Suggestions

– Fresh avocado crema for dipping
– Warm queso sauce
– Pico de gallo
– Mexican rice and refried beans
– Fresh lime wedges and cilantro

Remember, these empanadas are best served warm, when the cheese is perfectly melty and the crust is at its flakiest!

Frequently Asked Questions

I get so many wonderful questions about these empanadas! Here are the most common ones I receive:

Can I make these ahead of time?

You sure can! Just like my bang bang shrimp tacos, these empanadas are perfect for meal prep. Assemble them, then freeze them unbaked on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. When ready to bake, add 5-7 minutes to the baking time – no need to thaw!

My empanadas are leaking! What went wrong?

Don’t worry – we’ve all been there! The key is making sure you’re not overfilling (stick to that ¼ cup measurement) and really sealing those edges well. Try using less water on the edges and press firmly with the fork. A double-crimp never hurts!

Can I use store-bought pie crust?

Absolutely! While homemade pie crust is lovely, I often use store-bought when I’m in a hurry. Just make sure it’s at room temperature before rolling – cold dough will crack and frustrate you to no end (trust me, I learned this the hard way!).

Recipe Notes & Tips

After making these countless times (my husband’s constant requests have made me quite the empanada expert!), here are my top tips for success:

– Let your filling cool slightly before assembling. Hot filling can make the dough sticky and difficult to work with.
– Keep your work surface lightly floured to prevent sticking.
– Don’t skip the egg wash! It’s what gives you that beautiful golden-brown finish.
– If your edges aren’t sealing well, try using less filling or cleaning the edges of any filling before crimping.

And remember, practice makes perfect! My first batch of empanadas weren’t exactly photo-worthy, but now they turn out beautifully every time. Don’t get discouraged if your first few aren’t perfect – they’ll still be delicious!

I’d love to see your creations! Tag me in your photos or leave a comment below about how they turned out. Happy baking, friends! 💕