Easy Beef Empanadas


  • 1 package of pre-made pie crust (2 rolls)
  • 1 pound of lean ground beef – I use 90% lean, however 80% or less will work – just drain off the excess fat before continuing.
  • 1/4 cup diced onions
  • 1/2 medium diced bell pepper, any color
  • 1 teaspoon cumin
  • 1 teaspoons minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 cup Mexican blended cheese
  • 1 egg


  • Preheat oven to 350*F
  • Prepare a cookie sheet with a baking mat, non-stick foil, parchment paper or oil. Set aside.
  • In a large skillet cook ground beef, onions and bell pepper until beef is cooked through, onions are translucent and peppers are soft.
  • Drain any excess fat.
  • Add cumin, garlic, salt, pepper, and chili powder to ground beef mixture and cook for 2 minutes.
  • Remove from hot burner.
  • Roll out pie crusts. Using a bowl similar to a cereal bowl, trace circles onto each pie crust. I can get 3 per crust. A smaller bowl will result in more circles.
  • With leftover pie crust, mix together and roll out and continue cutting circles, until all dough is used. I can get 8 total.
  • Lay a pie crust circle down. on prepared cookie sheet. Add 2 – 3 Tablespoons of filling to the middle of the circle. Top with 1 Tablespoon a cheese.
  • Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork.
  • Repeat steps 9 and 10 for all empanadas.
  • Arrange empanadas on cookie sheet.
  • Beat egg in a small bowl and brush on top of each empanada.
  • Bake for 12 – 15 minutes or until tops are golden.
  • Remove from oven and serve with your favorite salads, salsas and guacamole.

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