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The ground beef empanadas are full of delicious ground beef, filled with two types of cheese and then roasted to perfection. The scaly pie crust that surrounds the meat and cheese is so flaky and golden brown.

This delicious beef cheese empanada recipe is one that I want to share with all of you. It wasn't until my man reminded me yesterday that he had "begged and begged" that I make his empanadas.

As a result, I jumped up and made a request to him. I really jumped in there and prepared these babies for him. Now he is a happy man enjoying one of his favorites.

Start by adding ground meat, onions, and garlic to an iron skillet or large skillet. Cook until the meat is no longer pink and the onions are transparent, then drain the oil. Return to the pan and sprinkle the seasoning. Stir, then add tomato sauce and jalapenos. Simmer for 15 minutes while preparing the pie crust.

On a lightly flour surface, unroll the room temperature pie and roll it once or twice with the rolling pin to zoom in just a little. Using a 4-inch bowl, turn it upside down and press the pie crust. You should be able to get 4 pieces from each pie shell. Take one piece of pre-cut crust and add a little water at the edges. Add the cheese and about 1/4 cup of the meat mixture. Fold and close with a fork that wrinkles the ends. Place it on a baking sheet, spread by washing eggs and bake for 15 minutes or until the crust is golden brown. Remove and enjoy. Easy, peasy!


  • 1 pound of ground beef
  • 1 medium onion, chopped
  • 4 cloves of garlic, chopped
  • 1 1/2 teaspoon cumin powder
  • 1 1/2 teaspoon garlic salt
  • 1 tsp Ya Mama® Slap Seasoning
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper crushed
  • 1/4 tsp chili powder
  • 8 ounces of tomato sauce
  • 1 Tbsp jalapeƱos diced
  • 1/2 cup sharp, shredded cheddar cheese
  • 1/2 cup of Monterey Jack cheese, grated
  • 2 boxes of Pillsbury ™ Refrigerated Pie Crust
  • 1 egg


  1. Preheat the oven to 425 °.
  2. In an iron skillet or large skillet, add beef, minced onions, minced garlic and cook over medium heat until the ground beef is no longer pink. Drain the oil and return to the pan.
  3. Sprinkle with herbs, stir.
  4. Add tomato sauce and jalapenos, stir and simmer for 15 minutes.
  5. Unroll the pie on a lightly flour surface. Using a 4-inch bowl, turn the bowl over and press down to cut the dough. Must be able to get 4 pieces of pie crust.
  6. Add a little water to the edge of the dough before filling to help seal it.
  7. Add a little shredded cheese and about 1/4 cup of the meat mixture.
  8. Fold the dough and use a fork, close the end by pressing to close and place it on a baking sheet.
  9. In a small bowl, beat the eggs and one tablespoon of water together. Using a basting brush, spread the eggs over each empanada.
  10. Bake for 15 minutes or until the empanadas tap is golden brown.
  11. Remove it carefully from the oven and enjoy.
This recipe is inspired by  greatgrubdelicioustreats