Beef and Cheese Empanadas Recipe

Name: Beef and Cheese Empanadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp red pepper flakes; 1 tsp chopped parsley; 1 poblano pepper, chopped; 1 red bell pepper, chopped; 1 medium onion, chopped; 3 cloves of garlic, minced; 4 oz button mushrooms, chopped; 1 10 ounce can Rotel tomatos,with mild chilis; 1 tsp honey; 1 large egg, beaten; 1 tbsp cream, heavy, light or half and half; 1/4 cup grated romano cheese; 1 1/2 cup shredded sharp cheddar cheese, or your favorite cheese; 1 tsp olive oil; 20 thawed frozen empanada pastry rounds, I used Goza brand or homemade; 1 egg wash, which is 1 large egg beaten with 1 teaspoon water; 2 tbsp grated romano cheese; 1 tsp granulated garlic or garlic powder; 1 recipe Chipotle Ranch dipping sauce. Recipe attached in directions

Servings: persons

1 lb lean ground beef
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tsp chopped parsley
1 poblano pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves of garlic, minced
4 oz button mushrooms, chopped
1 10 ounce can Rotel tomatos,with mild chilis
1 tsp honey
1 large egg, beaten
1 tbsp cream, heavy, light or half and half
1/4 cup grated romano cheese
1 1/2 cup shredded sharp cheddar cheese, or your favorite cheese
1 tsp olive oil
20 thawed frozen empanada pastry rounds, I used Goza brand or homemade
1 egg wash, which is 1 large egg beaten with 1 teaspoon water
2 tbsp grated romano cheese
1 tsp granulated garlic or garlic powder
1 recipe Chipotle Ranch dipping sauce. Recipe attached in directions

1
Combine the ground beef with chili powder, cumin, salt, pepper, red pepper flakes and parsley.
2
Chop all vegetables.
3
In a large skillet , heat oil, add seasoned ground beef and brown..Add all.chopped vegetables and cook until.vegetables are tender about 10 minutes.
4
Add tomatoes with all juices, cream and honey.
5
Cook until well blended and not much liquid remains, about 5 minutes.
6
Add beaten egg and mix in thoroughly.
7
Off heat add cheddar and romano cheese, mix in and cool filling completely.
8
This can be made and refrigerated up to 2 days before filling pastry.
9
FILL EMPANADA PASTRY CIRCLES
10
Lay pastry flat on work surface, brush inside edges with egg wash.
11
Put a heaping tablespoon filling in the center of pastry.
12
.lift pastry over to Completely enclose filling.
13
Press all edges to seal.
14
With the tines of a fork press to completely seal in filling.
15
Brush empanada with egg wash
16
With a quick stab poke the tines of a fork in top of empanada for venting.In a small bowl mix the romano and granulated garlic, sprinkle evenly on tops of empanadas
17
Preheat oven to 375.
18
Line baking sheets with parchment paper.
19
Place empanadas about 2 inches apart on prepared sheet.
20
Bake 18 to 23 minutes until puffed and golden brown.
21
Serve with Chipotle Ranch Dip/ Sauce recipe attached bellow
22
NOTE; These can be individually frozen after cooling completely.
23
Reheat in a 400 oven on a rack until just hot and crisp about 5 to 10 minutes.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 lb lean ground beef, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and more.

Yes, Beef and Cheese Empanadas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef and Cheese Empanadas

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