Cheesy Ground Beef Empanadas
Cheesy Ground Beef Empanadas
Ingredients
For the Empanada Filling
- 1 pound ground beef
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeño, chopped
- 3 garlic, cloves, minced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon beef bouillon
- 1/2 tablespoon tomato bouillon
- 1 tablespoon water, or as needed
- 1 small can tomato paste
- 2 cups shredded cheese, Mexican blend or cheddar
For Assembly and Frying
- 12 empanada discs, store-bought, Goya brand recommended
- 1 egg
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the ground beef into a large, hot pan or skillet over medium-high heat. Break it up with a spatula and cook until it is fully browned, about 8-10 minutes.
⏱️ 10 min
- 2
Once the ground beef is browned, carefully drain off any excess fat from the pan.
⏱️ 2 min
- 3
Add the chopped white onion, green bell pepper, and jalapeño to the pan with the ground beef. Stir and cook until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic cloves to the mixture. Stir and cook for approximately 1 minute until fragrant.
⏱️ 1 min
- 5
In a separate small bowl, combine the ground cumin, black pepper, onion powder, garlic powder, beef bouillon, and tomato bouillon. Add 1 tablespoon of water to the dry seasonings and mix until a smooth paste forms. Add more water a few drops at a time if needed to achieve a paste consistency.
⏱️ 3 min
- 6
Add the entire small can of tomato paste and the prepared seasoning paste to the ground beef and vegetable mixture in the pan. Stir thoroughly to ensure all ingredients are well combined and coated.
⏱️ 3 min
- 7
Continue to cook the filling mixture over medium heat, stirring occasionally, until most of the liquid has evaporated and the mixture is thick and flavorful, about 5-7 minutes. Remove from heat and let cool slightly for 15 minutes.
⏱️ 22 min
- 8
Lay out the store-bought empanada discs on a clean work surface.
⏱️ 1 min - 9
Take one empanada disc. Place a generous spoonful of the cooled meat filling onto one half of the disc, leaving a small border around the edge. Top the meat filling with a generous amount of shredded cheese.
⏱️ 5 min
- 10
Fold the empanada disc in half over the filling, creating a crescent shape. Use a fork to firmly press and crimp the edges of the empanada to seal it completely. Repeat for all empanadas.
⏱️ 5 min
- 11
In a small bowl, whisk the egg to create an egg wash. Brush the tops of the filled empanadas with the egg wash.
⏱️ 2 min
- 12
Heat a deep pot or Dutch oven with about 2-3 inches of vegetable oil over medium-high heat. The oil should reach approximately 350°F (175°C). Test the oil by dropping a small piece of dough or the end of a wooden spoon handle; if it sizzles immediately, it's ready.
⏱️ 5 min•🌡️ 350
- 13
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry the empanadas, flipping once, until they are golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 10 min
- 14
Carefully remove the fried empanadas from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining empanadas. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ground Beef Empanadas
For the Empanada Filling
- 1 pound ground beef
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeño, chopped
- 3 garlic, cloves, minced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon beef bouillon
- 1/2 tablespoon tomato bouillon
- 1 tablespoon water, or as needed
- 1 small can tomato paste
- 2 cups shredded cheese, Mexican blend or cheddar
For Assembly and Frying
- 12 empanada discs, store-bought, Goya brand recommended
- 1 egg
- 4 cups vegetable oil, for frying, or as needed
Instructions
- 1
Place the ground beef into a large, hot pan or skillet over medium-high heat. Break it up with a spatula and cook until it is fully browned, about 8-10 minutes.
⏱️ 10 min - 2
Once the ground beef is browned, carefully drain off any excess fat from the pan.
⏱️ 2 min - 3
Add the chopped white onion, green bell pepper, and jalapeño to the pan with the ground beef. Stir and cook until the vegetables have softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic cloves to the mixture. Stir and cook for approximately 1 minute until fragrant.
⏱️ 1 min - 5
In a separate small bowl, combine the ground cumin, black pepper, onion powder, garlic powder, beef bouillon, and tomato bouillon. Add 1 tablespoon of water to the dry seasonings and mix until a smooth paste forms. Add more water a few drops at a time if needed to achieve a paste consistency.
⏱️ 3 min - 6
Add the entire small can of tomato paste and the prepared seasoning paste to the ground beef and vegetable mixture in the pan. Stir thoroughly to ensure all ingredients are well combined and coated.
⏱️ 3 min - 7
Continue to cook the filling mixture over medium heat, stirring occasionally, until most of the liquid has evaporated and the mixture is thick and flavorful, about 5-7 minutes. Remove from heat and let cool slightly for 15 minutes.
⏱️ 22 min - 8
Lay out the store-bought empanada discs on a clean work surface.
⏱️ 1 min - 9
Take one empanada disc. Place a generous spoonful of the cooled meat filling onto one half of the disc, leaving a small border around the edge. Top the meat filling with a generous amount of shredded cheese.
⏱️ 5 min - 10
Fold the empanada disc in half over the filling, creating a crescent shape. Use a fork to firmly press and crimp the edges of the empanada to seal it completely. Repeat for all empanadas.
⏱️ 5 min - 11
In a small bowl, whisk the egg to create an egg wash. Brush the tops of the filled empanadas with the egg wash.
⏱️ 2 min - 12
Heat a deep pot or Dutch oven with about 2-3 inches of vegetable oil over medium-high heat. The oil should reach approximately 350°F (175°C). Test the oil by dropping a small piece of dough or the end of a wooden spoon handle; if it sizzles immediately, it's ready.
⏱️ 5 min•🌡️ 350 - 13
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry the empanadas, flipping once, until they are golden brown and crispy on both sides, about 2-3 minutes per side.
⏱️ 10 min - 14
Carefully remove the fried empanadas from the oil using a slotted spoon or tongs and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining empanadas. Serve hot.
⏱️ 5 min