TJ's Spicy Beef Empanadas
Trader Joe'sTJ's Spicy Beef Empanadas
Ingredients
For the Empanada Filling
- 1 pound Trader Joe's ground beef, 80/20 or 85/15 lean
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons Trader Joe's Organic Tomato Paste
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon Trader Joe's Chunky Garlic & Jalapeño Hot Sauce, or more, to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, juiced
- 1 cup Trader Joe's Finely Shredded Mexican Style Cheese Blend
For Assembly
- 10 empanada discs, store-bought, 5-6 inch diameter
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the Trader Joe's ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 3
Add the diced yellow onion and red bell pepper to the skillet with the beef. Cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic, Trader Joe's Organic Tomato Paste, cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
⏱️ 2 min
- 5
Remove from heat and stir in the Trader Joe's Chunky Garlic & Jalapeño Hot Sauce, chopped fresh cilantro, and lime juice. Let the mixture cool slightly, then stir in the Trader Joe's Finely Shredded Mexican Style Cheese Blend.
⏱️ 5 min
- 6
Lay out the empanada discs on a clean surface. Place about 2 tablespoons of the beef filling on one half of each disc, leaving a small border.
⏱️ 5 min
- 7
Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal them securely.
⏱️ 5 min
- 8
Place the assembled empanadas on the prepared baking sheet. Brush the tops of the empanadas with the beaten egg wash.
⏱️ 3 min
- 9
Bake for 18-22 minutes, or until the empanadas are golden brown and puffed. Serve hot.
⏱️ 22 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Spicy Beef Empanadas
For the Empanada Filling
- 1 pound Trader Joe's ground beef, 80/20 or 85/15 lean
- 1 tablespoon olive oil
- 1/2 yellow onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 2 tablespoons Trader Joe's Organic Tomato Paste
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon Trader Joe's Chunky Garlic & Jalapeño Hot Sauce, or more, to taste
- 1/4 cup fresh cilantro, chopped
- 1/2 lime, juiced
- 1 cup Trader Joe's Finely Shredded Mexican Style Cheese Blend
For Assembly
- 10 empanada discs, store-bought, 5-6 inch diameter
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet over medium-high heat. Add the Trader Joe's ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 3
Add the diced yellow onion and red bell pepper to the skillet with the beef. Cook until softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic, Trader Joe's Organic Tomato Paste, cumin, chili powder, paprika, salt, and black pepper. Cook for 1-2 minutes, until fragrant.
⏱️ 2 min - 5
Remove from heat and stir in the Trader Joe's Chunky Garlic & Jalapeño Hot Sauce, chopped fresh cilantro, and lime juice. Let the mixture cool slightly, then stir in the Trader Joe's Finely Shredded Mexican Style Cheese Blend.
⏱️ 5 min - 6
Lay out the empanada discs on a clean surface. Place about 2 tablespoons of the beef filling on one half of each disc, leaving a small border.
⏱️ 5 min - 7
Fold the other half of the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal them securely.
⏱️ 5 min - 8
Place the assembled empanadas on the prepared baking sheet. Brush the tops of the empanadas with the beaten egg wash.
⏱️ 3 min - 9
Bake for 18-22 minutes, or until the empanadas are golden brown and puffed. Serve hot.
⏱️ 22 min•🌡️ 375