Mexican Beef Empanadas

There’s something incredibly special about making Mexican Beef Empanadas that always takes me back to my childhood kitchen. I remember my mom rolling out dough, filling it with perfectly seasoned beef, and the sweet aroma wafting through our home. It felt like a hug in the form of food, and every bite was a little piece of comfort. Now, every time I make these empanadas, I think of those family gatherings where everyone gathered around the table, laughing and enjoying each other’s company while devouring these delicious treats.

These Mexican Beef Empanadas are perfect for any occasion, whether it's a cozy family dinner or a festive gathering. They’re not just tasty but also incredibly versatile. You can whip them up quickly for a weeknight meal or prep them ahead for a party. With their crispy golden crust and savory filling, they’re sure to delight everyone at the table. So, let’s dive into making these little pockets of joy!

Why You’ll Love "Mexican Beef Empanadas"

• Quick prep and cook time—ready in just 30 minutes!
• Simple ingredients that you probably already have in your pantry.
• Family-friendly and perfect for kids—who doesn’t love a delicious hand pie?
• Freezer-friendly—make a batch ahead and pop them in the freezer for busy days.
• Versatile filling options to suit everyone’s taste—mix it up with different spices or add veggies!
• A fun way to bring everyone together in the kitchen—get the kids involved in shaping the empanadas!

Ingredients You’ll Need

• 1 lb ground beef (use lean beef for a healthier option)
• 1 tablespoon oil (olive oil works great, but vegetable oil is just fine too)
• ½ small onion, finely diced (yellow or white onions add sweetness)
• 2 cloves garlic, minced (fresh garlic gives the best flavor)
• ½ teaspoon cumin (a must for that warm, earthy taste)
• ½ teaspoon chili powder (adjust to your heat preference)
• ½ teaspoon paprika (smoked paprika adds a nice depth)
• ¼ teaspoon oregano (dried oregano is perfect here)
• Salt and black pepper, to taste
• 2 tablespoons tomato sauce or salsa (use your favorite jarred salsa for extra flavor)
• ¼ cup beef broth (homemade or store-bought, just avoid the low sodium types for more flavor)
• 1 package empanada discs or refrigerated pie dough (look for gluten-free options if needed)
• 1 egg, beaten, for egg wash (this will give your empanadas that lovely golden color)

Step-by-Step Instructions

Preheat the Oven

1. First things first, let’s get that oven preheated to 375°F (190°C). This ensures your empanadas will bake evenly and come out golden brown and delicious.

Make the Filling

1. In a large skillet, heat the oil over medium heat. You want it hot enough to sizzle when you add the ingredients, but not so hot that it smokes.
2. Add the finely diced onion and minced garlic to the pan. Sauté them until they’re softened and fragrant—about 3-4 minutes. You’re looking for that lovely translucent look.
3. Next, add the ground beef to the skillet. Cook it until it’s browned all over—around 5-7 minutes. Don’t forget to break it up as it cooks so there are no big chunks!
4. Now, it’s time to spice things up! Stir in the cumin, chili powder, paprika, oregano, salt, and black pepper. This is where the magic happens, and your kitchen will start smelling heavenly.
5. Pour in the tomato sauce or salsa and beef broth, making sure to mix everything well. Let it simmer for about 5 minutes. The mixture should thicken up a little, and the flavors will meld beautifully.
6. Once it’s done, remove the skillet from the heat and let the filling cool down for a few minutes. This is an important step, as hot filling can make the dough soggy.

Assemble the Empanadas

1. Now, grab your empanada discs or pie dough. If you’re using frozen discs, make sure they’re thawed and ready to go.
2. Take a spoonful of the beef filling and place it in the center of each disc. Don’t overfill—about a tablespoon should do it, or you’ll have a messy situation!
3. Fold the disc over to create a half-moon shape. Pinch the edges together to seal, and then use a fork to crimp the edges for extra security. This part is fun, and the kids can help!
4. Place each empanada on a baking sheet lined with parchment paper. You want them to have enough space so they don't stick together while baking.
5. Brush the tops of the empanadas with the beaten egg. This will give them that beautiful golden color when they bake.

Bake the Empanadas

1. Slide the baking sheet into the preheated oven and bake for 20-25 minutes. Keep an eye on them toward the end; you want them to be golden brown and slightly puffed up.
2. Once they’re done, remove them from the oven and let them cool for just a few minutes before serving. Trust me, you don’t want to burn your tongue on those delicious pockets of goodness!

Variations

• Add diced bell peppers or jalapeños to the beef mixture for extra flavor and crunch.
• Try using ground turkey or chicken instead of beef for a lighter option.
• For a vegetarian twist, substitute the beef with black beans, corn, and cheese.
• Experiment with different spices like coriander or chipotle for a smoky kick.
• Make mini empanadas for bite-sized appetizers at your next gathering!

Serving and Storage Tips

Serving

Serve your Mexican Beef Empanadas warm, alongside a bowl of salsa or sour cream for dipping. They make a fantastic appetizer or snack, and you can pair them with a fresh salad for a light meal. Don’t forget to sprinkle some fresh cilantro on top for an extra pop of flavor!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the empanadas in a single layer, then transfer them to a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until heated through for the best texture.

Helpful Notes

• For a gluten-free option, use gluten-free empanada discs or dough.
• Feel free to add shredded cheese to the filling for a cheesy twist!
• If you prefer a spicier filling, add a pinch of cayenne pepper or some diced green chilies.
• Leftover filling can be used as a topping for nachos or mixed into scrambled eggs.
• Store any uncooked empanadas in the freezer for quick meals later on.

Frequently Asked Questions

Can I freeze Mexican Beef Empanadas?

Absolutely! You can freeze the empanadas either before or after baking. If freezing unbaked, arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. To bake, just pop them directly into the oven from frozen, adding a few extra minutes to the baking time. If you freeze them after baking, reheat in the oven at 350°F (175°C) until warmed through for the best results.

What can I use instead of ground beef?

There are plenty of tasty alternatives! You can use ground turkey or chicken for a lighter version. For a vegetarian option, try black beans, lentils, or a mix of sautéed vegetables like zucchini and bell peppers. Just make sure to season them well to keep that delicious flavor!

How long do leftovers last?

Leftover Mexican Beef Empanadas can be stored in the refrigerator in an airtight container for up to 3 days. If you want to keep them longer, consider freezing them. Just remember to reheat them properly to keep that crispy texture!

Final Thoughts

Mexican Beef Empanadas are more than just a recipe; they’re a way to create memories in the kitchen and share delicious moments with loved ones. I hope you feel inspired to give this dish a try, whether it’s for a cozy family night or a fun gathering with friends. Remember, cooking should be joyful and a little messy, just like life! So gather your ingredients, roll up your sleeves, and let the aromas fill your home. I can’t wait for you to experience the delight of these little pockets of happiness!

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