Cheesy Ground Beef Empanadas packed with veggies and meat and wrapped in flaky pie crust make for an irresistibly fun and filling meal the whole family will appreciate.
The last few months could be titled “The Summer of the Un-schedule” for our family. We’ve bent the routine almost to breaking, squeezing fireworks and festival trips into the time slot that used to be reserved for bedtime. We’ve eaten at least half of our meals outside, with little P eating two bites of whatever comes off the grill before begging to return to the important work of digging and building in his sand pile. We’ve stayed up until the fireflies appear and we’re smacking mosquitos off our legs, then slept until an hour that can only be described as “brunch.”
It’s been a fun season. I’ve always considered myself a summer girl, and P seems to be the same. I love spending my days outside, coming in late smelling like sunscreen and chlorine and bonfire smoke. I love grilling and sweet mint tea and basically living off garden veggie sandwiches. I like bending the rules a bit to make memories. After all, an 8 PM bedtime can never give me the sight of Patrick’s face mesmerized by a sky lit up with fireworks, or him yelling “Boom boom, pow, boom!” for the next month straight.
And yet. Every year, at about this time, I find myself craving a return to something a little more normal. I look forward to eating around a dinner table like civilized human beings and turning in before the clock rolls past 10 PM. Suddenly menu planning feels more like a refreshing bit of structure and less like a pointless chore I’ll just put off another week. Then I start dreaming of stews and casseroles and I know. Back to school time is almost here.
It feels bittersweet, this return to routine and order, but I also know the change of pace will be good and healthy for all of us. While we don’t have to worry about backpacks and school supplies quite yet, I enrolled P in a once a week morning program to give both him and myself a little taste of preschool life. For the first time, I’ll be packing lunches and dropping him off. It feels scary and exciting and impossible that we’ve reached this point.
I’ve already determined I’ll be the weird mom sending my kid to preschool with a lunch box full of empanadas and guacamole. I’ll throw in a PB&J every now and then just so he doesn’t feel left out, but I’m going to keep feeding my kiddo Mexican food as long as he’ll let me. These empanadas are perfect for a school lunch. Hand held pockets of ground beef, vegetables, and cheese wrapped in flaky pie crust have all the fuel your kids need for the day. Did you know a 3-ounce serving of beef provides more than 10 essential nutrients and half the daily recommended protein? All that protein and B vitamins help keep kids satisfied and energized for their day.
Of course, it doesn’t hurt that these are also deliciously kid friendly. I kept the spice to a minimum and added a spoonful of shredded cheese to keep everyone happy. I liked eating these with salsa, but they’re also good plain or with a dollop of sour cream. The recipe makes 10-11 empanadas, and they can be made ahead and frozen if you want to save them for busy weeks. They’re like a Mexican hot pocket, only a thousand times better. Pack a little cup of salsa or guacamole and fruit on the side, and your kiddo will be set for the day!
If you’re craving more meaty meals, first try my Skillet Ground Beef and Potatoes Recipe, then check out my roundups of Ground Beef Recipes, and 60 Beef Recipes for Every Cut!
You can visit Ohio Beef on Facebook, Twitter, and Instagram to find more beef nutrition facts, cooking tips, and recipes or to meet one of the 17,000 committed beef farming families in Ohio.
Cheesy Ground Beef Empanadas
Cheesy ground beef empanadas are the perfect hand held dinner or lunch. Serve with a side of sour cream and salsa for a family friendly weeknight meal.
Ingredients
- 2 teaspoons olive oil
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1/2 yellow onion, diced
- 1 jalapeno, seeded and diced (optional)
- 1/2 bell pepper, diced
- 8 ounces tomato sauce
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup shredded Mexican cheese
- 2 refrigerated pie crusts
- 1 egg
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned, crumbling the beef as you go. Add the garlic, onion, jalapeno, and pepper and saute until softened. Drain off any excess oil, then season the beef with salt and pepper to taste.
- Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through, 2-3 minutes. Add additional salt if necessary, then remove from heat.
- Roll the pie crusts out on a lightly floured surface or piece of wax paper so that they're slightly larger and thinner than the traditional pie crust. Use a bowl that's about 4 inches in diameter to cut circles out of the pie dough. Put about 2 heaping Tablespoons of the beef mixture on one half of each of the circles. Sprinkle with a small handful of cheese. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
- Gather up any scraps and re-roll and cut circles until no dough remains. You should be able to get 10-11 empanadas. Place all of the empanadas on the sheet pan. Whisk together the egg with a Tablespoon of water and brush the tops of the empanadas. Place in the oven and bake for 18-22 minutes or until golden and crisp on the edges.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 367Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 116mgSodium: 387mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 27g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
This post was developed in partnership with Ohio Beef. As always, all opinions are my own. Thank you for supporting the wonderful businesses who keep NeighborFood afloat. There are also Amazon affiliate links in this post. If you click on a link and make a purchase, a small percentage will come back to NeighborFood.
Hey Courtney,
This is one of my favorite snacks for breakfast and evening. Just love it. However, found some new ingredients and will try according to your recipe soon.
Awesome! Hope you love it!
I actually made these tonight did them the same way but put them in my air fryer for 10 minutes. They came out perfectly. Just make sure the puff pastry is rolled pretty thin. I have the big air fryer so I put 6-8 at a time. Out of the 2 sheets of puff pastry I made 25 total beef/cheese empanadas.
Ooo yummy! This is convincing me I need an air fryer!
We use our air fryer for almost everything we cook. In fact I cooked shrimp last night. I will do shrimp empanadas soon in the air fryer.
This was tonight’s dinner and it was amazing. Thx for the great recipe. Its a keeper, for sure.
So glad you liked it! Thanks for taking the time to come back and let me know!
When are you supposed to add the cheese?
Sorry about that! I sprinkle the cheese on top of the ground beef before folding and sealing them. I’ll add that to the recipe!
You never added the part about when to add the cheese so I made these without, thanks a lot!
These were delicioso!! Mine weren’t nearly as pretty because I was fielding calls and refereeing kids, but that didn’t effect the taste! I’m a new Ohioan. We moved from our lifelong home in Texas about a month ago. 🙂 Thanks for the great recipe!
So glad you enjoyed them! Taste always trumps looks in my book. 🙂 Welcome to the Buckeye state! I hope you’re settling in to your new home.
I must say I tried the empanadas, they were lovely, I made my own dough, I did not have some ingredients, and I used minced soya, all in all it was good
I’m glad you enjoyed them! Thanks for letting me know!
You referenced putting in school lunch…..are they very good at room temperature?
They taste alright at room temp, but would be better microwaved for a bit if there is access to a microwave.
So tasty. Next time I will skip the parchment paper(just spray the pan instead)…I forgot it burns inside my gas stove. ?
Also I used half ground beef and half ground sausage. So yum!
So glad you liked it! Thanks for coming back to let me know!
Do you think these could be made in advance, frozen and then baked at a later date?
Can you use crescent rolls?
That’s a good question! I would probably suggest using store bought pie crust over crescent rolls, but if that’s what you have on hand, it wouldn’t hurt to give it a try! You’ll likely not quite have the half moon shape, but that’s ok!
Can these be frozen and if so, before or after baking AND how you you reheat them to make them crispy
They can be frozen! I would probably freeze after baking and then bake from frozen at 425. Add a few minutes to the bake time, and you should be good!
Can you used empanadas disc?
Can I use egg wash ? and parchment paper to bake them on.
Yes feel free to use empanada disks and parchment paper!
The brand Goya sells the ready made dough discs..less work, absolutely delicious and yes you can freeze them then fry or bake whenever..just use wax paper in between them so they dont stick and use freezer bags to store and also sprinkle flour on the wax paper first before laying the ready made empanadas
Can these be made ahead of time, frozen, and baked when needed? If so, how long should they bake?
Yes, you can freeze them! I prefer to freeze them baked and then just reheat in the oven for about 20 minutes. You can also freeze them unbaked, but you’ll need to use parchment paper and likely a little flour to keep them from sticking to each other.
These look delicious! As far as freezing goes, I make jamaican beef patties which are very similar and freeze before baking but I freeze them on a baking sheet first and then bag them up (I use a vacuum sealer) that way they don’t stick together and they hold their shape. They bake perfectly right out of the freezer every time!
Just a note that 22 minutes is an extremely long time to leave something like this in the oven. I used philsbury dough and they were done in about 7-8 minutes
I wanted to try something different with the ground beef and found this recipe. I made this with my son and I have to say it came out so good!! Thank you for the great tasting recipe! I will definitely recommend this!
Could I use biscuit dough instead?
That’s a good question! I haven’t tried it, but I think if you rolled the biscuits pretty thin they would work well!
I actually went ahead and tried it, it was great!! Yes, rolling them thin worked so well. The egg wash made the biscuit dough so golden and crispy. They were a hit! Thank you!
So glad to hear that! Thanks for sharing!
Nice post!
Made these with ground bison! Delicious!
Great! I’m so glad you enjoyed them!
Made tonight for my son’s Spanish class. I wish I would have made enough for the dinner tonight! I let the family taste them and they LOVED them, as did I. Definitely will make again! Thanks for the recipe!
I’m so glad you all loved them! Thanks for coming back to let me know!
These were SUPER yummy!!!! Family friendly too. I used a 2.25 lb. portion of 85/15 ground beef plus doubled all the other ingredients (& added a little extra seasonings till I thought it tasted best) so it made a lot. I used 2 packages of Pillsbury Pie Crust (2 crusts to a box – so 4 pie crusts total). I did end up having a Ziploc of mixture left which I’m freezing for another day! 😉 I made some of the smaller ones at first which were good for the kids but us adults want a larger one with plenty of filling so I tried various bowl sizes. The one that worked best was a 6.25″ diameter salad bowl and I didn’t really make the pie crust any thinner because when I did the first batch, they were leaking juices while they baked. So the thicker dough (the way it comes out of the package) worked out better. After the egg wash on top, I sprinkled with a little salt too. Everyone loved them! I would say the mixture, like a chili or meatloaf, is even better 1-3 days later because the flavors melded. They even heated up in the microwave for lunch the next day nicely! First time I made them, I served with a salad, last night I did corn niblets.
Thanks so much for sharing! I’m so glad you enjoyed the ground beef empanadas.
Could you prep these earlier in the day and then refrigerate them?
Absolutely! Make the empanadas in advance and just refrigerate them (covered or in an airtight container) until you’re ready to bake!