Cheesy Ground Beef Empanadas
Cheesy Ground Beef Empanadas
Ingredients
For the Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon beef bouillon, granulated
- 1 teaspoon tomato bouillon with chicken flavor, granulated
For Assembly and Frying
- 12 empanada discs, store-bought, 5-inch diameter
- 1 1/2 cups Monterey Jack cheese, grated
- 4 cups vegetable oil, for frying
Instructions
- 1
Place the ground beef in a large skillet or pan over medium-high heat. Break up the meat with a spoon as it cooks.
⏱️ 2 min
- 2
Add the ground cumin, black pepper, onion powder, garlic powder, granulated beef bouillon, and granulated tomato bouillon with chicken flavor to the ground beef. Mix the seasonings thoroughly into the ground beef, ensuring even distribution.
⏱️ 3 min
- 3
Continue to cook the ground beef, stirring occasionally, until it is completely browned and cooked through. Drain any excess grease from the pan.
⏱️ 10 min
- 4
Remove the cooked ground beef filling from the heat and set aside to cool slightly.
⏱️ 5 min
- 5
Lay out an empanada disc on a clean work surface. Place about 1 1/2 to 2 tablespoons of the cooled ground beef mixture onto one half of the disc, leaving a small border around the edge.
⏱️ 5 min
- 6
Sprinkle about 1 tablespoon of grated Monterey Jack cheese over the ground beef filling.
⏱️ 2 min
- 7
Carefully fold the empanada disc in half, creating a semi-circle. Gently press the edges together with your fingers to seal. Then, use the tines of a fork to firmly press and crimp the edges, ensuring a tight seal. Repeat this process with the remaining empanada discs, ground beef filling, and cheese.
⏱️ 10 min
- 8
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of empanada dough; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 9
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
⏱️ 6 min
- 10
Using a slotted spoon or tongs, remove the cooked empanadas from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
⏱️ 2 min - 11
Serve the cheesy ground beef empanadas hot. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Ground Beef Empanadas
For the Ground Beef Filling
- 1 pound ground beef, 80/20 lean
- 1/2 tablespoon ground cumin
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon beef bouillon, granulated
- 1 teaspoon tomato bouillon with chicken flavor, granulated
For Assembly and Frying
- 12 empanada discs, store-bought, 5-inch diameter
- 1 1/2 cups Monterey Jack cheese, grated
- 4 cups vegetable oil, for frying
Instructions
- 1
Place the ground beef in a large skillet or pan over medium-high heat. Break up the meat with a spoon as it cooks.
⏱️ 2 min - 2
Add the ground cumin, black pepper, onion powder, garlic powder, granulated beef bouillon, and granulated tomato bouillon with chicken flavor to the ground beef. Mix the seasonings thoroughly into the ground beef, ensuring even distribution.
⏱️ 3 min - 3
Continue to cook the ground beef, stirring occasionally, until it is completely browned and cooked through. Drain any excess grease from the pan.
⏱️ 10 min - 4
Remove the cooked ground beef filling from the heat and set aside to cool slightly.
⏱️ 5 min - 5
Lay out an empanada disc on a clean work surface. Place about 1 1/2 to 2 tablespoons of the cooled ground beef mixture onto one half of the disc, leaving a small border around the edge.
⏱️ 5 min - 6
Sprinkle about 1 tablespoon of grated Monterey Jack cheese over the ground beef filling.
⏱️ 2 min - 7
Carefully fold the empanada disc in half, creating a semi-circle. Gently press the edges together with your fingers to seal. Then, use the tines of a fork to firmly press and crimp the edges, ensuring a tight seal. Repeat this process with the remaining empanada discs, ground beef filling, and cheese.
⏱️ 10 min - 8
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, you can test the oil by dropping a small piece of empanada dough; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 9
Carefully place 2-3 empanadas into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until they are golden brown and crispy.
⏱️ 6 min - 10
Using a slotted spoon or tongs, remove the cooked empanadas from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
⏱️ 2 min - 11
Serve the cheesy ground beef empanadas hot. Enjoy!