Easy Beef Empanadas Recipe

There’s something so comforting about a golden, flaky empanada filled with a savory mixture of beef, potatoes, and melty cheese. These Easy Beef Empanadas Recipe are an everyday kind of delicious—simple enough for a weeknight meal, impressive enough to bring to a party. The filling is well-seasoned with warm spices and brightened with bell pepper and green onions, while the little pockets of dough cook to a perfect, buttery finish. I love a recipe that’s straightforward, flexible, and reliably tasty, and this is one of them.

Why you’ll love this Easy Beef Empanadas Recipe

• Quick to prepare: Most of the work happens on the stovetop and then it’s just assembly.
• Comfort-food flavors: Ground beef, potato, and cheese for a classic, hearty filling.
• Versatile: Use store-bought empanada discs or make your own dough if you prefer.
• Family-friendly: Mildly spiced and satisfying for kids and adults alike.

Ingredients

• 3 Tablespoons olive oil, divided
• 1 pound ground beef (85%-90%)
• 1 yellow onion, finely chopped
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• ¼ teaspoon oregano
• 1 teaspoon Kosher salt
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon crushed red pepper flakes, optional
• ¼ cup beef broth
• 1–2 Tablespoons tomato paste, to taste
• 1 small russet potato, peeled, boiled until fork tender, and finely diced
• 3 green onions, chopped
• ½ cup shredded Monterey jack cheese
• 2 (14-ounce) package empanada dough discs (I like Gyoza), or homemade dough

Make-ahead tips

Cook the filling in advance and refrigerate for up to 3 days. Dough discs can be kept chilled until you’re ready to assemble, and fully-assembled empanadas hold in the fridge for a day before baking. For a freezer-friendly option, arrange unbaked empanadas on a baking sheet, freeze until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen—add a few extra minutes to the baking time.

Equipment

• Large skillet
• Wooden spoon or spatula
• Mixing bowl
• Small bowl for egg wash (optional)
• Baking sheet lined with parchment
• Pastry brush and fork for sealing (or a bench press if you have one)

Step-by-step instructions

Follow these clear, ordered steps to make the filling, assemble the empanadas, and bake them to golden perfection. I’ve rewritten the directions into concise, actionable steps while keeping the ingredient amounts exactly as listed.

1. Prepare ingredients: Peel and dice the russet potato, then boil it in salted water until fork-tender. Drain and finely dice. Finely chop the yellow onion, finely dice the red bell pepper, mince the garlic, and chop the green onions. Measure out the remaining ingredients.
2. Heat oil and cook onion and pepper: In a large skillet over medium heat, add 1 tablespoon of the olive oil. Once shimmering, add the finely chopped yellow onion and the finely diced red bell pepper. Sauté until the vegetables are soft and the onion starts to turn translucent, about 4–5 minutes.
3. Add garlic and spices: Stir in the minced garlic, ¼ teaspoon oregano, ½ teaspoon chili powder, ½ teaspoon ground cumin, and ½ teaspoon crushed red pepper flakes if using. Cook, stirring frequently, for about 30–45 seconds until fragrant.
4. Brown the ground beef: Push the softened vegetables to the side of the skillet and add another 1 tablespoon of olive oil if the pan looks dry. Add the 1 pound ground beef (85%–90%) to the pan. Break it up with a spoon and cook until it is fully browned with no pink remaining, about 6–8 minutes. Seasons in the next step will be added to the cooked beef.
5. Season and combine: Sprinkle 1 teaspoon Kosher salt over the browned beef and stir to combine with the vegetables and spices. Mix everything thoroughly so the flavors blend.
6. Add broth and tomato paste: Pour in ¼ cup beef broth and add 1–2 Tablespoons tomato paste, depending on how tomato-forward you like the filling. Stir well, scraping up any browned bits from the bottom of the pan. Reduce heat to low and let the mixture simmer until slightly thickened, about 3–4 minutes.
7. Fold in potato, green onions, and cheese: Remove the pan from heat. Gently fold in the finely diced, cooked russet potato, the chopped green onions, and ½ cup shredded Monterey jack cheese until evenly distributed. Taste and adjust seasoning if needed.
8. Cool the filling: Transfer the filling to a bowl and allow it to cool for 10–15 minutes so it’s easier to handle when assembling the empanadas. Warm filling can make the dough soggy or cause butter-based discs to soften too much during handling.
9. Prepare dough discs: Lay out the empanada dough discs on a clean surface. If using store-bought discs, separate them gently and keep them covered with a damp towel to prevent drying. Brush the edges of each disc lightly with the remaining 1 tablespoon of olive oil to help with sealing and to add a touch of richness.
10. Fill each disc: Spoon about 1 to 2 tablespoons of the cooled beef filling into the center of each dough disc. Don’t overfill—leave a border around the edge so you can seal the empanadas without the filling spilling out.
11. Seal the empanadas: Fold each disc in half over the filling to form a half-moon shape. Press the edges together to seal, then crimp with a fork or fold the edge into a decorative rope seal if you prefer. Ensure the edges are well sealed so the filling doesn’t leak while baking.
12. Arrange on baking sheet: Place the assembled empanadas on a parchment-lined baking sheet, spacing them a little apart so air can circulate and they can brown evenly.
13. Optional egg wash and steam vent: If you like a glossy, deep-golden finish, beat an egg with a splash of water in a small bowl and brush lightly over each empanada before baking. Use the tip of a sharp knife to cut a small slit or two in the top of each empanada to allow steam to escape while baking.
14. Bake until golden: Preheat your oven to 375°F (190°C). Bake the empanadas for 18–22 minutes, or until the dough is golden-brown and cooked through. Rotate the baking sheet halfway through the baking time for even browning.
15. Cool and serve: Remove the empanadas from the oven and let them rest for 5 minutes so the filling sets slightly. Serve warm with your favorite dipping sauce—chimichurri, salsa, or a yogurt-based sauce all pair nicely.

Flavor variations and swaps

• Add chopped olives or raisins for a traditional South American twist—just fold them into the filling in step 7.
• For a spicier kick, increase the chili powder slightly or add a teaspoon of chipotle in adobo to the tomato paste step.
• Swap Monterey jack for cheddar or a melty white cheese if you prefer.
• If you use homemade dough, brush with oil or an egg wash before baking for a richer crust.

Serving suggestions

These Easy Beef Empanadas Recipe are great as a main or appetizer. Serve with:

• Simple green salad with a bright vinaigrette to cut the richness.
• Chimichurri or roasted tomato salsa for zesty contrast.
• A cooling yogurt or sour cream dip to balance the spices.

Storing and reheating

Refrigerate leftover cooked empanadas in an airtight container for up to 3 days. To reheat, bake at 350°F (175°C) for about 10–12 minutes or until warmed through. Frozen empanadas can be baked from frozen—place on a baking sheet and bake at 375°F (190°C) for 25–30 minutes, or until the dough is golden and the filling is hot.

Troubleshooting

• If the filling is too wet: Simmer the beef mixture a bit longer after adding broth and tomato paste until it thickens, or add a tablespoon of breadcrumbs to help bind the mixture before filling the discs.
• If dough becomes sticky: Keep unused discs covered with a damp towel. If the edges are sticky while sealing, dust lightly with a little flour or press out excess moisture from the filling.
• If empanadas are browning too quickly: Tent loosely with foil during the last few minutes of baking to prevent over-browning while ensuring the interior heats through.

Final notes

This Easy Beef Empanadas Recipe strikes a lovely balance between savory, subtly spicy, and cheesy comfort. It’s one of those recipes that feels like an instant favorite—easy to scale up, forgiving to assemble, and endlessly adaptable. Whether you’re feeding a crowd or packing lunches for the week, these empanadas deliver delicious results every time. Happy baking—and enjoy every flaky, flavorful bite.

Easy Beef Empanadas Recipe

Savory beef empanadas with a seasoned beef-and-potato filling and melty Monterey Jack cheese.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 20 servings

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil divided
• 1 pound ground beef (85–90% lean)
• 1 yellow onion finely chopped
• 1 red bell pepper finely diced
• 2 cloves garlic minced
• 1/4 teaspoon oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes optional
• 1/4 cup beef broth
• 1-2 tablespoons tomato paste to taste
• 1 small russet potato peeled, boiled until fork-tender, and finely diced
• 3 green onions (scallions) chopped
• 1/2 cup Monterey Jack cheese shredded
• 2 14-ounce packages empanada dough discs or homemade dough (I like Gyoza)
• 1 egg for egg wash (optional)

Equipment

• Large Skillet
• Slotted Spoon
• Cutting board and knife
• Baking Sheet
• Parchment paper or silicone mat
• Measuring Spoons
• small bowl (for egg wash)

Method

 

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned, about 8–10 minutes. Use a slotted spoon to transfer the beef to a plate, leaving 2 tablespoons of drippings in the skillet.
3. Add the remaining 1 tablespoon olive oil to the skillet with the reserved drippings. Add the chopped yellow onion and sauté 10–15 minutes until translucent.
4. Stir in the diced red bell pepper and minced garlic, then add the oregano, kosher salt, chili powder, cumin, and crushed red pepper flakes (if using). Sauté about 3 minutes until the peppers soften and the spices are fragrant.
5. Pour in 1/4 cup beef broth, scraping up any browned bits from the bottom of the skillet. Stir in 1–2 tablespoons tomato paste (to taste) and cook until the paste dissolves and the mixture is combined.
6. Return the browned beef to the skillet and add the boiled, finely diced potato and chopped green onions. Stir to combine and remove the filling from heat; let it cool slightly.
7. Place one dough disc on a work surface. Spoon about 1 1/2 tablespoons of the filling into the center of the disc. Top with a small sprinkle (about 1/2 teaspoon) of chopped scallions and a light sprinkle of shredded Monterey Jack cheese.
8. Brush the edge of the disc lightly with egg wash, fold the disc over to form a half-moon, and press the edges to seal. Crimp the edges with the back of a fork. Repeat with remaining discs and filling, placing finished empanadas on the prepared baking sheet.
9. Brush the tops of the empanadas lightly with egg wash and bake in the preheated oven for about 20 minutes, or until golden brown. Serve warm.

Notes

• If you have time, homemade empanada dough yields a lighter crust.
• Cool the filling slightly before assembling to prevent soggy dough.
• Egg wash is optional but gives a golden finish.
• Use drained beef to avoid excess moisture in the filling.