Description
Irresistible ground beef empanadas blend Mexican culinary traditions with melted cheese magic. Crispy pastry shells packed with savory seasoned meat promise a delightful bite that satisfies hunger and sparks joy for you.
Ingredients
Scale
Meat and Cheese:
- 1 pound (454 grams) ground beef
- 1/2 cup (120 milliliters) sharp cheddar cheese, grated
- 1/2 cup (120 milliliters) Monterey Jack cheese, grated
Vegetables and Seasonings:
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon diced jalapeños
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons garlic salt
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon crushed red peppers
- 1/4 teaspoon chili powder
Additional Ingredients:
- 8 ounces (240 milliliters) can tomato sauce
- 2 boxes Pillsbury™ Refrigerated Pie Crust
- 1 egg
Instructions
- Preheat the oven to 425°F (220°C) and prepare a large skillet over medium heat. Brown the ground beef with onions and garlic until meat is fully cooked and onions are translucent, approximately 7-10 minutes. Thoroughly drain excess grease to maintain filling integrity.
- Return beef mixture to pan and incorporate seasonings: cumin, garlic salt, Slap Ya Mama® seasoning, pepper, oregano, crushed red pepper, and chili powder. Mix thoroughly to distribute flavors evenly. Add tomato sauce and jalapeños, allowing mixture to simmer and reduce for 15 minutes until sauce thickens.
- Roll out pie crusts on a floured surface. Use a 4-inch round cutter to create circular dough sections, aiming for four circles per crust. Repurpose remaining dough scraps by re-rolling and cutting additional circles to minimize waste.
- Position each dough circle and center a sprinkle of cheese. Add approximately ¼ cup beef filling. Moisten dough edges with water to facilitate sealing. Fold dough into half-moon shape, crimping edges with a fork to secure filling completely.
- Prepare egg wash by whisking one egg with water. Delicately brush empanada surfaces to achieve a golden, glossy finish. Arrange empanadas on parchment-lined baking sheet, ensuring slight separation between pastries.
- Bake for 15 minutes until crusts transform into a rich, golden-brown color. Remove from oven and allow brief cooling period. Serve alongside complementary condiments like sour cream, salsa, or guacamole for enhanced enjoyment.
Notes
- Customize Heat Levels by adjusting the amount of crushed red pepper and jalapeños, allowing guests to enjoy spiciness according to their preference.
- Prevent Soggy Bottoms by ensuring the beef mixture is well-drained and not too watery, which could make the pie crust soggy during baking.
- Make Ahead Friendly by preparing the beef filling a day in advance and storing it in the refrigerator, saving time during meal preparation.
- Explore Dietary Variations through substituting ground beef with ground turkey or plant-based meat alternatives for healthier or vegetarian options.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg