I love making these Mexican beef empanadas when I want something comforting, crispy, and full of bold flavor. The golden, flaky dough paired with a juicy, well-seasoned beef filling makes this recipe one of my favorites for family dinners, parties, or even meal prep days.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple to prepare yet incredibly satisfying. I like how the beef filling turns out savory and juicy, while the empanada dough bakes or fries into a perfectly crisp shell. I also appreciate how versatile this recipe is, since I can easily adjust the spices or add extra ingredients depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground beef
1 tbsp oil
1/2 small onion, finely diced
2 cloves garlic, minced
1/2 bell pepper, finely diced
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
Salt, to taste
Black pepper, to taste
2 tbsp tomato paste
1/4 cup beef broth or water
1/4 cup chopped fresh cilantro
Empanada dough discs
1 egg, beaten (for egg wash)
Directions
I start by heating the oil in a skillet over medium heat. I add the diced onion and cook it until soft and translucent, then stir in the garlic and bell pepper until fragrant. I add the ground beef and cook it until fully browned, breaking it up as it cooks.
I season the beef with cumin, paprika, chili powder, salt, and black pepper, then stir in the tomato paste and broth. I let the mixture simmer for a few minutes until thickened, then remove it from the heat and mix in the fresh cilantro. I allow the filling to cool slightly before assembling the empanadas.
I place a spoonful of the beef filling in the center of each empanada disc, fold it over, and seal the edges with a fork. I brush the tops with beaten egg, then bake them at 375°F (190°C) for about 20–25 minutes, or until golden brown. I also like frying them in hot oil for about 3–4 minutes per side when I want extra crispiness.
Servings And Timing
I usually get about 10 to 12 empanadas from this recipe. Preparation takes around 20 minutes, cooking the filling takes about 15 minutes, and baking time is roughly 25 minutes. From start to finish, I can have these empanadas ready in about one hour.
Variations
I sometimes add shredded cheese to the beef filling for extra richness. When I want more heat, I mix in diced jalapeños or a pinch of cayenne pepper. I also enjoy swapping ground beef for ground chicken or turkey for a lighter version.
Storage/Reheating
I store leftover empanadas in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at 350°F (175°C) for about 10 minutes to keep them crispy. I avoid microwaving when possible, since it softens the crust.
FAQs
Can I freeze these empanadas?
I often freeze them before baking. I place them on a tray until solid, then transfer them to a freezer-safe bag for up to 2 months.
Can I bake instead of fry?
I usually bake them, and they turn out perfectly golden and flaky without the extra oil.
What dough works best?
I like using store-bought empanada discs, but pie dough also works well in a pinch.
Can I make the filling ahead of time?
I frequently prepare the beef filling a day in advance and store it in the fridge until I am ready to assemble.
What can I serve with empanadas?
I enjoy serving them with salsa, guacamole, or a simple side salad.
Conclusion
I keep coming back to this Mexican beef empanadas recipe because it is reliable, flavorful, and always a crowd-pleaser. Whether I bake or fry them, they never fail to deliver crispy edges and a hearty, satisfying filling that makes every bite worth it.
These Mexican Beef Empanadas feature a savory, spiced beef filling wrapped in golden, flaky dough—perfectly baked or fried for a crispy, comforting meal or snack. Ideal for family dinners, parties, or meal prep.
Total Time:1 hour
Yield:10 to 12 empanadas
Ingredients
1 lb ground beef
1 tbsp oil
1/2 small onion, finely diced
2 cloves garlic, minced
1/2 bell pepper, finely diced
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili powder
Salt, to taste
Black pepper, to taste
2 tbsp tomato paste
1/4 cup beef broth or water
1/4 cup chopped fresh cilantro
Empanada dough discs
1 egg, beaten (for egg wash)
Instructions
Heat oil in a skillet over medium heat. Add onion and cook until translucent.
Add garlic and bell pepper; sauté until fragrant.
Add ground beef and cook until browned, breaking it up as it cooks.
Stir in cumin, paprika, chili powder, salt, and black pepper.
Mix in tomato paste and beef broth. Simmer until thickened.
Remove from heat and stir in chopped cilantro. Let filling cool slightly.
Place a spoonful of filling in the center of each empanada disc. Fold and seal edges with a fork.
Brush tops with egg wash.
Bake at 375°F (190°C) for 20–25 minutes until golden brown, or fry in hot oil for 3–4 minutes per side until crispy.
Cool slightly before serving.
Notes
Add shredded cheese to the filling for extra richness.
Spice it up with jalapeños or cayenne pepper.
Substitute ground turkey or chicken for a lighter option.
Store-bought empanada discs or pie dough work well.
Freeze assembled empanadas before baking for future use.
