If you are looking for a dish that combines comforting flavors and a satisfying crispy bite, then this Beef and Cheese Empanadas Recipe is just what you need. It brings together juicy ground beef, vibrant vegetables, and melty jack cheese all wrapped in a perfectly golden empanada crust. Whether you’re serving them as a snack, appetizer, or main course, these empanadas are bursting with bold, hearty flavors and a delightful texture that will quickly become a favorite in your kitchen.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward enjoying this delicious Beef and Cheese Empanadas Recipe. Each component plays a vital role, from adding rich flavor to ensuring the perfect filling texture and flaky crust.
- Ground Beef (1.5 lbs): The star protein, providing the hearty, savory base for the filling.
- Yellow Onions (2 medium, diced): Adds sweetness and depth of flavor when sautéed to softness.
- Red Bell Peppers (2, diced): Offers a subtle sweetness and gorgeous red color to brighten the filling.
- Beef Broth (1 cup): Keeps the veggies moist while simmering for a juicy, tender filling.
- FYR RED Hot Sauce (1.5 tbsp): Brings a spicy kick that elevates the savory elements.
- Kosher Salt (1 tbsp): Essential for seasoning all the ingredients evenly and enhancing their natural flavors.
- Black Pepper (1 tbsp): Adds mild heat and a bit of complexity to the meat mixture.
- Garlic Powder (1 tbsp): Infuses a warm, aromatic touch that complements the beef beautifully.
- Empanada Dough Ball (enough for 12-16 discs): The crispy, flaky wrapper that encases all the delicious filling.
- Jack Cheese (2 cups, shredded): Melts into creamy pockets that perfectly balance the savory filling.
- Green Onions (1 cup, sliced): Adds freshness and a pop of bright color to the filling.
- Frying Oil (1 quart): Needed to achieve that irresistible golden and crunchy empanada crust.
- Chimichurri (for serving): A zesty, herbaceous sauce that pairs wonderfully by cutting through the richness.
How to Make Beef and Cheese Empanadas Recipe
Step 1: Sauté the Vegetables
Start by preheating your skillet over high heat, ideally around 400 degrees Fahrenheit. After letting your cast iron skillet warm up for a couple of minutes, toss in the diced yellow onions and red bell peppers. Cook them until the onions turn translucent and tender, about 5 to 7 minutes—this step softens the veggies and builds a flavorful foundation.
Step 2: Simmer with Beef Broth
Pour in the beef broth and let the mixture simmer for another 5 to 7 minutes. This keeps the vegetables moist and infuses them with rich beefy undertones. Once it’s ready, remove the veggies from the skillet and set them aside for later.
Step 3: Cook the Seasoned Beef
Time to add the ground beef to the now-empty skillet along with kosher salt, black pepper, garlic powder, and FYR RED Hot Sauce. Cook until the meat is thoroughly browned and any excess liquid has evaporated, ensuring a concentrated, hearty filling that’s packed with flavor.
Step 4: Combine Meat and Vegetables
Return the cooked vegetables to the skillet and mix everything together thoroughly. Once combined, transfer the filling to a bowl, cover it, and chill in the refrigerator for 1 to 2 hours to let all the flavors meld and cool completely. This step is crucial for easy handling when filling the empanadas.
Step 5: Assemble the Empanadas
When your filling is cooled, stir in the sliced green onions and shredded jack cheese for that irresistible cheesy goodness in every bite. Take one empanada dough disc at a time, spoon the filling onto one half, and fold the dough over to form a half-moon shape. Seal the edges by pressing gently with your fingers, then either crimp with a fork or fold the edges using a twisting technique to ensure they won’t open while frying.
Step 6: Fry to Golden Perfection
Heat your frying oil to 350 degrees Fahrenheit in a deep pan or Dutch oven. Fry the empanadas for about 1.5 to 2 minutes per side until they turn an inviting golden brown color. Be sure to fry them in batches to avoid overcrowding, which helps achieve that perfect crispy texture.
Step 7: Serve and Enjoy
Once cooked, remove the empanadas and drain them briefly on paper towels. Let them cool for a minute before serving with a side of fresh chimichurri to brighten and complement the rich flavors. And there you have it—a stunning Beef and Cheese Empanadas Recipe that’s sure to impress.
How to Serve Beef and Cheese Empanadas Recipe
Garnishes
To elevate your empanadas, a sprinkle of freshly chopped cilantro or a wedge of lime can add a delightful freshness. Pairing them with chimichurri is a classic choice that brings herbaceous tang and a touch of spice, perfectly balancing the richness of the beef and cheese filling.
Side Dishes
Keep things simple and satisfying by serving your empanadas alongside crisp green salads, refreshing slaws, or even a light black bean salad. Rice and beans complement these empanadas beautifully if you’re aiming for a heartier meal that stays true to Latin flavors.
Creative Ways to Present
For a fun twist, arrange your empanadas on a large platter with colorful bowls of dipping sauces like guacamole, salsa roja, or a creamy chipotle sauce. You can also turn them into a party favorite by pairing them with toothpicks for easy grabbing, making them perfect as finger food for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the cooled empanadas in an airtight container and store them in the refrigerator for up to 3 days. To keep the crust as crispy as possible, reheat them in an oven rather than a microwave.
Freezing
This Beef and Cheese Empanadas Recipe is fantastic for prepping ahead of time. After assembling but before frying, freeze the uncooked empanadas on a baking sheet until firm, then transfer them to a freezer bag. They can be stored for up to 2 months and cooked straight from frozen when you’re ready.
Reheating
For reheating, pop the empanadas in a preheated oven at 350 degrees Fahrenheit, placing them on a baking sheet for about 10 to 15 minutes. This method ensures the exterior stays crispy and the inside warms evenly without drying out.
FAQs
Can I make these empanadas gluten-free?
Absolutely! You can use a gluten-free empanada dough or make your own using gluten-free flour blends. Just ensure the dough is pliable enough for folding without cracking.
Is it possible to bake these instead of frying?
Yes, baking is a healthier option. Brush the empanadas lightly with oil or an egg wash and bake at 375 degrees Fahrenheit for 20-25 minutes until golden and crispy.
Can I swap the ground beef for chicken or a vegetarian filling?
Definitely! Ground chicken or turkey works well with the same seasoning. For a vegetarian option, try filling them with sautéed mushrooms, spinach, and cheese or roasted vegetables.
What type of cheese works best in this recipe?
Jack cheese melts beautifully and adds a mild creaminess, but you can experiment with mozzarella, cheddar, or a blend, depending on your taste preferences.
How spicy is this recipe?
The heat comes from the FYR RED Hot Sauce, which gives a moderate kick. Feel free to adjust the amount to suit your comfort level or omit it entirely for a milder taste.
Final Thoughts
This Beef and Cheese Empanadas Recipe is a joyful celebration of bold flavors, comforting textures, and satisfying hands-on cooking. Whether you’re making them for family dinners, parties, or just a fun meal, these empanadas promise to deliver deliciousness every time. I wholeheartedly encourage you to try making them yourself—you’ll be amazed at how addictive and rewarding they are!
Print
Beef and Cheese Empanadas Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings (12-16 empanadas)
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Description
These Beef and Cheese Empanadas are a delicious and savory treat featuring a flavorful ground beef and vegetable filling blended with jack cheese and green onions, all wrapped in a tender empanada dough and fried to golden perfection. Served with a vibrant chimichurri sauce, these empanadas make for an ideal appetizer or main dish, perfect for sharing with family and friends.
Ingredients
Beef and Vegetable Filling
- 1.5 lbs Ground Beef
- 2 medium Yellow Onions, diced
- 2 Red Bell Peppers, diced
- 1 cup Beef Broth
- 1.5 tbsp FYR RED Hot Sauce
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
Empanadas
- Empanada Dough Ball for 12-16 Discs
- 2 cups Jack Cheese, shredded
- 1 cup Green Onions, sliced
- 1 qt Frying Oil
For Serving
- Chimichurri Sauce
Instructions
- Prepare Beef and Vegetables: Preheat a cast iron skillet over high heat (about 400°F). Add diced onions and red bell peppers to the skillet and cook for 5-7 minutes until the onions become translucent.
- Simmer Vegetables: Add the beef broth to the skillet with the cooked vegetables and let it simmer for another 5-7 minutes to deepen the flavors. Once done, remove the vegetables from the skillet and set aside.
- Cook Ground Beef: In the same skillet, add ground beef along with kosher salt, black pepper, garlic powder, and FYR RED Hot Sauce. Cook until the beef is browned and all excess liquid has evaporated completely.
- Combine Filling: Return the cooked vegetables back to the skillet and mix thoroughly with the browned beef. Remove from heat and transfer this mixture to a bowl. Cover and refrigerate for at least 1-2 hours to cool fully.
- Mix Filling with Cheese and Onions: Once chilled, stir the filling to combine green onions and shredded jack cheese evenly throughout the mixture.
- Assemble Empanadas: Lay out one empanada dough disc and spoon a generous amount of the filling onto the center of one side. Fold the opposite side over to create a half-moon shape. Seal the edges by pressing firmly, then crimp with a fork or use a twisting technique to ensure the empanada is well sealed.
- Repeat: Continue this process until all empanadas are assembled.
- Heat Frying Oil: In a Dutch oven or heavy pot, heat frying oil to 350°F for frying.
- Fry Empanadas: Carefully place empanadas in the hot oil in batches, frying each for 1.5-2 minutes per side, or until they turn golden brown and crispy.
- Drain and Cool: Remove fried empanadas from oil and let them rest on a paper towel-lined plate to drain excess oil and cool for 1 minute.
- Serve: Serve the hot empanadas with chimichurri sauce on the side for dipping and enjoy!
Notes
- Chilling the filling before assembling helps prevent the dough from becoming soggy and makes it easier to work with.
- Make sure the oil temperature remains steady at 350°F to ensure even frying without absorbing too much oil.
- The empanadas can be made ahead of time and refrigerated before frying for convenience.
- For a spicier kick, adjust the amount of FYR RED Hot Sauce in the filling according to your preference.
- If empanada dough is unavailable, you can substitute with store-bought puff pastry or pie crust, though texture will vary.
