Cheesy Ground Beef Empanadas

We LOVED this recipe. Honestly I might make the filling again as our go to taco meat. It’s quick to make it in advance. I cooked the filling one day. Then Filled made the empanadas and covered on a cookie sheet until I was ready to pop in the oven for dinner. I used both empanada dough I found at HEB as well as making it again with the pie dough. Each came out really good. I think the pie dough burst open a little more (you’ll see the pictures of them baked below the ones with holes in top are the pie crust). Either way you make these you won’t be disappointed!

Cheesy Ground Beef Empanadas
(Adapted from Great Grub Delicious Treats)

Printer Friendly Version

1 lb ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp ground cumin
1 1/2 tsp garlic salt
1 tsp Slap Ya Mama® seasoning
1 tsp pepper
1 tsp oregano
1/2 tsp crushed red peppers
1/4 tsp chili powder
8 oz can tomato sauce
1 Tbsp diced jalapeños
1/2 cup sharp cheddar cheese, grated
1/2 cup Monterey Jack cheese, grated
2 boxes Pillsbury™ Refrigerated Pie Crust
1 egg

Preheat oven to 425°.

In a cast iron pan or large frying pan, add ground beef, chopped onions, minced garlic and cook over medium heat until ground beef is no longer pink. Drain grease and return to pan.

Sprinkle with seasonings, stir.

Add tomato sauce and jalapeños, stir and let simmer for 15 minutes.

Unroll pie crust on a lightly flour surface. Using a 4 inch bowl, turn bowl upside down and press down to cut dough. Should be able to get 4 pieces per pie crust. Add a little water to the edges of the dough before filling to help seal. Add a small amount of shredded cheese and about a 1/4 cup of meat mixture. I used empanada rounds I found HEB.

Fold dough over and using a fork, close up the edges by pressing to seal and place on a baking sheet.

In a small bowl, whisk egg and one tablespoon of water together. Using a basting brush, brush egg wash over the top of each empanada. I used heavy whipping cream and brushed it over the empanada.