Late afternoons in our town tend to blur together during the week. The school parking lot fills up, the grocery store gets its second rush of the day, and neighbors cross paths while juggling bags, kids, and conversations that start with “How was your day?”

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On one of those evenings, I came home knowing dinner needed to be ready before homework started and energy levels dipped too far. The oven felt like the right choice that day, steady and reliable, while the house settled into its usual after work rhythm.

Empanadas entered the picture while I was putting groceries away. A package of empanada discs sat next to ground beef that had been meant for tacos earlier in the week.

The counter slowly filled with small bowls as someone peeled garlic, another person asked what was for dinner, and the radio hummed quietly in the background. It felt like a good moment for a meal that could be assembled piece by piece without rushing.

As the beef cooked, the kitchen warmed and the smell of spices spread through the house. Someone hovered near the stove, curious about what would go inside the dough, while another claimed responsibility for brushing the egg wash. Folding empanadas became a shared task, with uneven crimps and quiet debates about filling amounts. By the time the tray slid into the oven, dinner already felt like it belonged to the evening.

Short Description

Mexican Beef Empanadas are golden baked pastry pockets filled with seasoned ground beef, lightly spiced and savory, perfect for a hearty family dinner or casual gathering.

Key Ingredients

For the beef filling

1 lb ground beef
1 tbsp oil
½ small onion, finely diced
2 cloves garlic, minced
½ tsp cumin
½ tsp chili powder
½ tsp paprika
¼ tsp oregano
Salt and black pepper to taste
2 tbsp tomato sauce or salsa
¼ cup beef broth

For assembly

1 package empanada discs or refrigerated pie dough
1 egg, beaten for egg wash

Optional additions

Diced potatoes
Green olives
Raisins
Shredded cheese

Tools Needed

Large skillet
Wooden spoon or spatula
Baking sheet
Parchment paper
Pastry brush
Fork

Cooking Instructions

Step 1: Cook the aromatics
Heat the oil in a skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant, being careful not to brown it.

Step 2: Brown the beef
Add the ground beef to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until fully browned and no pink remains. Drain excess fat if needed.

Step 3: Season the filling
Sprinkle in the cumin, chili powder, paprika, oregano, salt, and black pepper. Stir well so the spices coat the beef evenly. The mixture should look well seasoned and aromatic.

Step 4: Simmer and thicken
Stir in the tomato sauce and beef broth. Reduce heat to medium low and simmer for 5 to 7 minutes, stirring occasionally, until the mixture thickens and most liquid is absorbed. Remove from heat and let cool slightly so it does not soften the dough.

Step 5: Prepare for baking
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper. Lay the empanada discs flat on a clean surface.

Step 6: Fill and seal
Place 2 to 3 tablespoons of beef filling in the center of each disc. Add any optional ingredients sparingly. Fold the dough over to form a half moon, press edges to seal, then crimp with a fork to secure.

Step 7: Egg wash and bake
Brush the tops with beaten egg for a glossy finish. Bake for 22 to 25 minutes until golden brown and lightly crisp. The empanadas should feel firm and look evenly colored.

Step 8: Cool and serve
Let the empanadas cool for a few minutes before serving. The filling will set slightly and be easier to eat.

Why You’ll Love This Recipe

Uses simple, affordable ingredients

Easy to prepare ahead of time

Bakes evenly with consistent results

Portable and easy to serve

Works for both dinner and leftovers

Mistakes to Avoid & Solutions

Filling too hot
Hot filling can soften the dough and cause leaks.
Solution: Let the beef mixture cool slightly before assembling.

Overfilling the empanadas
Too much filling makes sealing difficult.
Solution: Stick to 2 to 3 tablespoons per disc.

Skipping the egg wash
Without egg wash, the crust can look pale.
Solution: Brush lightly with beaten egg for even browning.

Undercooking the filling
Excess liquid can make empanadas soggy.
Solution: Simmer until thick and mostly dry.

Not sealing edges properly
Poor sealing can cause filling to spill out.
Solution: Press firmly and crimp with a fork.

Serving and Pairing Suggestions

Serve with a side salad or rice

Pair with salsa, sour cream, or guacamole

Works well plated or served family style

Great for lunchboxes or casual gatherings

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days

Refrigerate fully cooled empanadas

Reheat in a 350°F oven for 10 minutes

Avoid microwaving to keep the crust crisp

FAQs

1. Can I freeze these empanadas
Yes, freeze unbaked empanadas on a tray, then store for up to 2 months. Bake from frozen, adding 5 minutes.

2. Can I use homemade dough
Yes, homemade empanada dough works well if rolled thin and evenly.

3. Are these spicy
They are mildly spiced. Adjust chili powder to taste.

4. Can I add cheese
Yes, add shredded cheese to the filling just before sealing.

5. Can I make them smaller
Yes, reduce filling amounts and baking time slightly.

Tips & Tricks

Keep unused dough covered to prevent drying

Use parchment paper for easy cleanup

Let baked empanadas rest briefly before serving

Label variations if making more than one filling

Recipe Variations

Beef and Potato Empanadas
Add ½ cup finely diced potatoes to the beef while simmering. Cook until tender before assembling.

Sweet and Savory Beef Empanadas
Mix in 2 tablespoons raisins and a pinch of cinnamon for a subtle contrast.

Beef and Olive Empanadas
Stir in ¼ cup chopped green olives after cooking the beef for a briny finish.

Cheesy Beef Empanadas
Add ¼ cup shredded cheese to each empanada before sealing. Bake as directed for a melty center.

Final Thoughts

Mexican Beef Empanadas fit well into evenings when the oven is already on and the kitchen feels busy in a good way. They give structure to the night without demanding too much attention, which matters after a long day. Folding and sealing them creates a natural pause that slows things down just enough.

These empanadas handle leftovers well and reheat without losing their texture, making them practical beyond the first meal. They work for packed lunches, quick dinners, or sharing with neighbors. That kind of flexibility keeps them in steady rotation, especially on weeks when schedules feel full.

Savory Mexican Beef Empanadas