Easy 4-ingredient beef and cheese empanadas recipe

Easy 4-Ingredient Beef & Cheese Empanadas

These 4-Ingredient Beef and Cheese Empanadas are crispy, golden, cheesy, and incredibly easy to make. With flaky refrigerated dough, savory seasoned beef, and plenty of melted cheese, they’re perfect for a quick dinner, party appetizer, lunch, or game-day snack.

Ingredients

• 1 lb (450 g) ground beef
• 1 cup (100 g) shredded cheddar or Mexican-blend cheese
• 1 package (about 14–16 oz / 400–450 g) refrigerated pie crusts or empanada dough discs
• 1 teaspoon taco seasoning

Optional: Oil or cooking spray for brushing.

Instructions

1. Preheat the oven.
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the beef.
   Heat a large skillet over medium-high heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a spoon, until completely browned.
3. Season the beef.
   Drain any excess grease. Sprinkle the taco seasoning over the beef and stir well.

   Allow the beef to cool for a few minutes before assembling the empanadas.

4. Prepare the dough.
   Unroll the refrigerated pie crusts or separate the empanada discs.

   Using a 4–5 inch round cutter or small bowl, cut circles if necessary.

5. Fill the empanadas.
   Place approximately 1 tablespoon of cooked beef in the center of each dough circle.

   Sprinkle about 1 tablespoon of shredded cheese over the beef.

   Be careful not to overfill—the empanadas need enough room to seal.

6. Fold.
   Fold the dough over the filling to create a half-moon shape.

   Press the edges firmly together with your fingers.

7. Seal the edges.
   Use a fork to crimp around the entire edge. This helps seal the filling inside and gives the empanadas their classic appearance.
8. Prepare for baking.
   Arrange the empanadas on the prepared baking sheet, leaving a little space between each one.

   For a golden crust, lightly brush the tops with oil or cooking spray.

9. Bake.
   Bake for 15–20 minutes, or until the empanadas are golden brown and crisp.
10. Rest and serve.
    Let them cool for 5 minutes before serving. The cheese and beef filling will be extremely hot when they first come out of the oven.

Air Fryer Method

These empanadas are also fantastic in the air fryer.

• Preheat the air fryer to 375°F (190°C).
• Lightly spray the basket.
• Arrange the empanadas in a single layer.
• Air fry for 8–12 minutes, turning halfway through if needed.
• Cook until golden and crisp.

Cook in batches so you don’t overcrowd the basket.

Tips for Perfect Empanadas

• Cool the beef slightly before filling the dough so the dough doesn’t become soft and difficult to seal.
• Don’t overfill the empanadas.
• Press the edges firmly before crimping with a fork.
• If the dough feels dry, lightly moisten the edge with water before sealing.
• Keep unused dough covered while assembling so it doesn’t dry out.
• For extra-crispy empanadas, brush the tops lightly with oil before baking.

Easy Variations

Cheesy Beef & Jalapeño:
Add finely diced jalapeño to the beef mixture.

Beef & Pepper:
Add diced bell peppers and onions to the cooked beef.

Mexican-Style:
Use pepper Jack or Mexican-blend cheese and add a little salsa to the finished empanadas.

Pizza Beef Empanadas:
Use mozzarella instead of cheddar and add a little marinara sauce to the filling.

Spicy:
Add crushed red pepper flakes or hot sauce to the beef.

Serving Ideas

Serve the hot empanadas with:

• Salsa
• Sour cream
• Guacamole
• Pico de gallo
• Queso dip
• Cilantro-lime sauce
• Hot sauce

A simple bowl of salsa and sour cream makes an excellent dipping combination.

Make-Ahead

Assemble the uncooked empanadas and refrigerate them, covered, for up to 24 hours.

Bake directly from the refrigerator, adding a few extra minutes to the cooking time.

Freezing

Place assembled, uncooked empanadas on a parchment-lined tray and freeze until solid.

Transfer them to a freezer-safe bag or container and freeze for up to 2 months.

Bake from frozen at 400°F (200°C) for approximately 20–25 minutes, or until golden and heated through.

Storage

Store cooked empanadas in an airtight container in the refrigerator for up to 3–4 days.

Reheat in an oven or air fryer rather than the microwave to bring back the crisp crust.

Makes

Approximately 10–12 empanadas, depending on the size of your dough circles.

For an especially delicious finish, serve them hot and crispy with melted cheese inside and a bowl of cool sour cream and spicy salsa for dipping.