Ground Beef Empanadas Recipe

Discover the magic of homemade Ground Beef Empanadas, a crispy, cheesy delight that’s surprisingly easy to make. Using refrigerated pie crust and a hearty beef and cheese filling, these empanadas come together in just 30 minutes, making them perfect for a quick meal or a fun cooking project.

Served with creamy, authentic Mexican guacamole, they’re a crowd-pleaser that transports you straight to culinary bliss. Join us as we dive into crafting these savory pockets of joy!

Ground Beef EmpanadasPin

How to Prepare Ground Beef Empanadas

  1. Oven Prep: Start by heating your oven to 400 degrees. Prepare a baking sheet with a nonstick mat or parchment paper to ensure easy removal of the empanadas after baking.
  2. Cut the Pie Crusts: Unroll the refrigerated pie crusts onto a flat surface. With a 3-inch round pastry cutter, cut out circles from the dough. You can re-roll the dough scraps to cut out more circles.
  3. Cook the Beef: In a skillet over medium-high heat, cook the ground beef until it’s nicely browned.
  4. Add Flavors: To the skillet, add diced onions, ground cumin, chili powder, salt, diced green chiles, and pimento peppers. Sauté everything for 2-3 minutes to blend the flavors.
  5. Mix in Tomato Paste and Cheese: Stir the tomato paste into the skillet, then mix in the shredded cheese until well combined. Remove the skillet from heat.
  6. Fill and Seal: Place about 2 tablespoons of the beef filling onto the center of each pie crust circle. Fold the dough over the filling and press the edges with a fork to seal them securely.
  7. Bake: Arrange the empanadas on the prepared baking sheet, ensuring they don’t touch. Brush the tops with the whisked egg to give them a golden finish. Bake for about 10 minutes, or until they turn golden brown.
  8. Serve: Allow the empanadas to cool for a bit before serving them with a side of HERDEZ™ Traditional Guacamole for a delicious experience.
Ground Beef EmpanadasPin

Ground Beef Empanadas

Savor the taste of homemade Ground Beef Empanadas, a crispy, cheesy treat that pairs perfectly with creamy guacamole. These 30-minute empanadas are made with simple, flavorful ingredients and refrigerated pie crust for ease, offering a delicious twist on a classic that's sure to be a hit.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 Servings


  • 1/2 pound ground beef
  • 1/4 onion – diced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder – or chipotle chili powder
  • 1/2 teaspoon salt
  • 4 ounces diced green chiles
  • 4 ounces diced pimento peppers
  • 2 tablespoons tomato paste
  • 1/2 cup shredded sharp cheddar cheese – or Mexican blend
  • 2 refrigerated pie crusts
  • 1 egg – whisked
  • HERDEZ™ Traditional Guacamole – for serving


  • Prepare Oven and Baking Sheet: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a non-stick baking mat.
  • Shape the Dough: Flatten out the pie crusts on a smooth surface. Use a 3-inch cutter to make round dough pieces. Dough leftovers can be re-rolled and cut again to maximize use.
  • Brown the Beef: Heat a skillet over medium-high heat and cook the ground beef until browned.
  • Mix in Spices and Veggies: Add onions, cumin, chili powder, salt, green chiles, and pimento peppers to the skillet. Cook for another 2-3 minutes to integrate the flavors.
  • Combine Tomato Paste and Cheese: Fold in tomato paste and shredded cheese into the skillet mixture. Once evenly mixed, remove the skillet from the heat.
  • Assemble Empanadas: Spoon the beef mixture onto each pie crust circle, fold the dough over, and press the edges with a fork to seal.
  • Baking Time: Place the empanadas on the baking sheet, brush with egg wash, and bake until they are golden brown, about 10 minutes.
  • Enjoy: Let the empanadas cool slightly before serving with HERDEZ™ Traditional Guacamole for a complete and tasty meal.

How to Store Ground Beef Empanadas

Cool the empanadas completely before storing them in an airtight container. They can be kept in the refrigerator for up to three days. For longer storage, freeze them on a baking sheet before transferring to a freezer bag, where they can last for up to two months. Reheat in the oven or microwave until warm throughout.

You May Also Like
Kale pestoPin
Read More

Kale pesto

Kale cabbage is an awesome vegetable – if you eat it raw, you’ll get so much out of…