Easy Cheesy Ground Beef Empanadas Recipe for Dinner

These Easy Cheesy Ground Beef Empanadas are a simple baked dinner made with seasoned ground beef, tomato sauce, melted cheese, and six-inch empanada dough discs. The filling comes together in one skillet, then the sealed pastries bake at 400°F for 20–25 minutes until crisp and golden. This recipe makes 12 empanadas and takes about 45–50 minutes from start to finish.

Every bite has a crisp pastry shell wrapped around savory beef, gently smoky spices, and gooey shredded cheese. The small amount of tomato sauce keeps the filling flavorful and cohesive without making it wet, while an egg wash gives the empanadas their beautiful browned finish. Serve them with a fresh salad, roasted vegetables, or a simple dipping sauce for a family-friendly dinner.

Why You’ll Love This Recipe

These beef empanadas bring together the comfort of a savory meat pie and the fun of a handheld dinner. They are easy enough for a weeknight, but their golden pastry and neatly crimped edges make them feel special enough for guests.

The filling is richly seasoned without being overpowering. Cumin brings warm depth, oregano adds a gentle herbal note, paprika contributes color and mild smokiness, and melted cheese gives the beef a creamy finish.

• One-skillet filling: The beef mixture is cooked in one pan, which keeps cleanup manageable.
• Baked, not fried: A hot oven creates a crisp shell without requiring a pot of frying oil.
• Make-ahead friendly: Assemble the empanadas in advance and chill or freeze them before baking.
• Family approved: The filling is familiar, cheesy, and easy to customize.

If you enjoy cozy beef dinners, you may also like this comforting ground beef chili served in a bread bowl.

Ingredients You’ll Need

The foundation of this recipe is lean ground beef, a small onion, garlic, tomato sauce, and a handful of everyday seasonings. Use refrigerated empanada discs, or thaw frozen six-inch discs according to the package directions before you begin.

Cheddar, Monterey Jack, or a Mexican-blend cheese all work well. Choose a cheese that melts smoothly and shred it yourself when possible for the creamiest filling.

• Ground beef: Lean beef gives the filling a hearty texture without excessive grease.
• Tomato sauce: Use only one-half cup; it seasons and binds the filling rather than turning it into a stew.
• Dough discs: Six-inch rounds yield 12 empanadas with approximately 2 tablespoons of filling each.
• Egg wash: One egg whisked with water helps the pastry bake glossy and golden.

Optional green olives add a pleasantly salty bite, while roasted red pepper contributes sweetness. For more heat, add chili powder or red-pepper flakes, and finish the cooked filling with fresh cilantro if desired.

How to Make It Step-by-Step

Step 1: Heat the oil in a large skillet over medium-high heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until it softens and begins to look translucent.

Step 2: Add the minced garlic and cook for about 30 seconds. Keep it moving in the pan so the garlic becomes fragrant without taking on a bitter, dark color.

Step 3: Add the ground beef to the skillet. Cook for 6–8 minutes while breaking it into small crumbles with a wooden spoon, until no pink remains; drain excess fat if needed.

Step 4: Stir in the tomato sauce, cumin, oregano, paprika, salt, and black pepper. Let the mixture simmer for 3–5 minutes, stirring often, until it is thick and nearly dry rather than loose or watery.

Step 5: Remove the skillet from the heat and let the beef cool for 10–15 minutes. This cooling step matters because hot filling can soften, stretch, or tear the pastry; once cooled, stir in the shredded cheese and any optional additions.

Step 6: Heat the oven to 400°F and line a baking sheet with parchment paper. If you want a crisper bottom, preheat the sheet pan or use a perforated baking tray, taking care when placing the filled pastries on the hot surface.

Step 7: Place about 2 tablespoons of filling in the center of each dough disc. Leave a clear border around the filling, since an overstuffed empanada is more likely to split or leak while baking.

Step 8: Moisten the dough edge lightly with water, fold the disc over the filling, and press the edges together. Crimp the entire sealed edge with a fork to create a firm closure and an attractive pattern.

Step 9: Whisk the egg with 1 tablespoon of water until smooth. Brush a thin coat over the tops of the empanadas, avoiding puddles around the edges.

Step 10: Chill the assembled empanadas for 10–15 minutes to help the pastry hold its shape and brown more evenly. Bake for 20–25 minutes, until crisp and golden, then let them rest for 5 minutes before serving.

For food safety, the ground beef should reach 160°F internally. Since the meat is cooked before the empanadas are assembled, the main visual cue in the oven is a browned, crisp pastry shell.

Chef Tips for Crisp, Sealed Empanadas

The most important tip is to cook the filling until nearly dry. Excess moisture creates steam inside the pastry, which can cause leaks, soggy bottoms, or edges that refuse to stay closed.

Cooling the beef mixture is just as important. A hot filling melts the fat in the dough and makes the discs soft, so give the mixture the full 10–15 minutes to cool before adding cheese and assembling.

• Keep unused dough discs covered with a clean, slightly damp towel so they do not dry out.
• Use water sparingly along the edge; too much can make the dough sticky.
• Press out excess air before crimping to reduce the chance of bursting.
• Chill sealed empanadas for 10–15 minutes before baking.
• Do not crowd the baking sheet, because air circulation helps the pastry crisp.

If you are serving several comfort-food dishes, these empanadas pair nicely with soft homemade Hawaiian rolls and a simple green salad.

Easy Variations and Serving Ideas

Green olives are a classic addition to beef empanada filling, adding saltiness and a slightly briny contrast to the cheese. Diced roasted red pepper brings a mild sweetness and a splash of color without changing the basic method.

For a spicier dinner, add one-quarter teaspoon of chili powder or red-pepper flakes. You can also offer hot sauce, salsa, sour cream, or a small bowl of extra tomato sauce at the table.

Five-inch dough rounds work well when you want smaller portions or party-size empanadas. Use approximately 1 tablespoon of filling per round and expect to make 14–16 empanadas instead of 12.

For another approachable beef dinner with vegetables, try these beef and broccoli stuffed peppers. Their colorful presentation makes them a good choice when you want a different format with familiar flavors.

Storage, Freezing, and Reheating

Let leftover empanadas cool, then place them in an airtight container and refrigerate them. Reheat them in a 350°F oven or toaster oven until warmed through and crisp again; microwaving is quick, but the crust will be softer.

Unbaked empanadas can usually be frozen in a single layer and then transferred to a freezer-safe container. Bake them directly from frozen and add approximately 5–10 minutes to the cooking time, watching for a deeply golden crust.

When freezing, arrange the pastries so their crimped edges are not pressed together. This protects the seal and makes it easier to transfer each one to the baking sheet when you are ready to cook.

For another make-ahead comfort dinner, keep our homemade beef noodle skillet in your weeknight recipe rotation.

What to Serve with Beef Empanadas

Because each empanada contains meat, cheese, and pastry, a fresh or lightly dressed side balances the plate. Try a crisp lettuce salad, sliced tomatoes, cucumber, corn, or roasted vegetables.

For dipping, salsa, sour cream, guacamole, or tomato sauce all work beautifully. A little fresh cilantro scattered over the serving platter adds color and a bright herbal note.

These empanadas also make an excellent lunchbox meal once cooled. Pack the dipping sauce separately and include fruit or crunchy vegetables for a complete meal.

If you are planning a cozy dinner menu, pair them with a creamy side dish or save this classic beef stroganoff for another satisfying night.

Easy Cheesy Ground Beef Empanadas

Baked empanadas filled with seasoned ground beef, tomato sauce, and melted cheese, all tucked inside crisp pastry rounds. This easy dinner recipe makes 12 hand pies in about 45–50 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

Beef Filling

• 1 tablespoon Olive oil or vegetable oil
• 1 pound Lean ground beef
• 1 small Small yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1/2 cup Tomato sauce
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1/2 teaspoon Smoked or sweet paprika
• 1/2 teaspoon Salt, plus more to taste
• 1/4 teaspoon Black pepper

Filling and Pastry

• 1/2 cup Shredded Cheddar, Monterey Jack, or Mexican-blend cheese
• 12 discs Refrigerated or frozen six-inch empanada dough discs, thawed if frozen

Egg Wash

• 1 large Large egg
• 1 tablespoon Water

Optional Additions

• 1/3 cup Chopped green olives
• 1/4 cup Diced roasted red pepper
• 1/4 teaspoon Chili powder or red-pepper flakes
• 2 tablespoons Chopped fresh cilantro

Method

 

Step-by-Step

1. Heat the oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, until softened.
2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning.
3. Add the ground beef and cook for 6–8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat if necessary.
4. Stir in the tomato sauce, cumin, oregano, paprika, salt, and black pepper. Simmer for 3–5 minutes, until the mixture is thick rather than watery.
5. Remove the skillet from the heat and let the filling cool for 10–15 minutes. Stir in the shredded cheese only after the beef has cooled enough to protect the pastry during assembly.
6. Heat the oven to 400°F and line a baking sheet with parchment paper. For a crispier bottom, place the baking sheet in the oven while it preheats, then carefully arrange the empanadas on it.
7. Place about 2 tablespoons of filling in the center of each six-inch dough disc. Keep the filling in the middle and avoid overfilling, which can make sealing difficult.
8. Moisten the edge of each dough disc with water, fold it over the filling, and press the edges closed. Crimp the sealed edge firmly with a fork.
9. Whisk the egg with 1 tablespoon of water. Brush the tops of the empanadas with the egg wash for a glossy golden crust.
10. Chill the assembled empanadas for 10–15 minutes if time allows. Bake for 20–25 minutes, until golden brown and crisp, then rest for 5 minutes before serving.

Notes

Cook the beef filling until nearly dry and cool it completely before stuffing the dough. Ground beef should reach 160°F internally. For five-inch dough rounds, use approximately 1 tablespoon of filling and expect 14–16 empanadas. Frozen, unbaked empanadas can usually be baked directly from frozen; add approximately 5–10 minutes to the cooking time.

Final Thoughts

Easy Cheesy Ground Beef Empanadas are a reliable dinner when you want something warm, crisp, and satisfying without complicated preparation. The key is simple: cook the filling until nearly dry, cool it before assembly, seal the dough firmly, and give the pastries enough oven time to turn golden.

With 12 empanadas from one pound of beef, this recipe is ideal for family dinner, casual entertaining, or make-ahead freezer meals. Add olives, roasted peppers, cilantro, or a little heat to make the filling your own, then serve the finished pastries with fresh sides and your favorite dipping sauce.

Let the baked empanadas rest for 5 minutes before serving so the cheese and beef filling settles slightly. Once you taste that crisp shell and savory cheesy center together, this easy handheld dinner is sure to become a regular on your menu.