Beef and Cheese Empanadas are one of those magical foods that check every single box: crispy, golden pastry on the outside… juicy, savory, cheesy filling on the inside… perfectly handheld… and absolutely addictive. 😋

These are the kind of bites you put out for a party and watch disappear one tray at a time. They’re bold, flavorful, and just a little bit spicy, thanks to jalapeño, red pepper flakes, chili powder, and Slap Ya Mama® seasoning. Pair that with melty sharp cheddar and Pepper Jack inside a flaky empanada shell, and you’ve got serious comfort food energy wrapped into a palm-sized package.

They’re perfect for:

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Game day snacks 🏈
Family movie night
Potlucks or parties
Meal prep (they reheat well!)
Or just treating yourself to something insanely good ✨

Let’s walk through what makes these empanadas so delicious and how each ingredient adds its piece to the flavor puzzle.

What Makes These Empanadas So Good? 😍

Empanadas are all about contrast and layers of flavor:

Outside: Crispy, flaky dough that bakes up golden-brown when brushed with egg wash. 🥟
Inside: A juicy, seasoned beef filling with onion, garlic, jalapeño, warm spices, and just enough tomato sauce to hold everything together.
Cheese: A blend of sharp cheddar and Pepper Jack that melts into the filling and gives you gooey, cheesy pockets in every bite. 🧀

The filling isn’t just “taco meat in dough” — it’s simmered with tomato sauce and spice for 15 minutes so the flavors deepen, mellow, and come together into something rich and cohesive.

Ingredient Breakdown 🧺

The Beefy, Spicy Filling 🍖🌶️

1 pound ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeño, seeds and stem removed, diced

This forms the base of the filling. The ground beef gives richness and body; onion adds sweetness and depth as it softens; garlic brings that unmistakable aroma; jalapeño adds a fresh, green heat. Removing the seeds and stem keeps the heat moderate, but you still get great flavor.

1 ½ teaspoons ground cumin
1 teaspoon Slap Ya Mama® seasoning
1 teaspoon black pepper
1 teaspoon oregano
½ teaspoon red pepper flakes
¼ teaspoon chili powder

This seasoning blend is where the magic really happens. Cumin and chili powder bring warmth and smokiness. Oregano adds a herbal, slightly earthy note. Black pepper sharpens the edges, while red pepper flakes and Slap Ya Mama® provide the kick and complexity. It’s bold, but balanced.

8 ounces tomato sauce

Tomato sauce gives the filling moisture and richness, turning the beef mixture into a cohesive, saucy filling. It helps bind everything together so it stays put inside the empanadas while still being juicy.

The Cheesy Core 🧀

1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

This combo is a beautiful pairing:

Sharp cheddar brings strong, tangy cheese flavor.
Pepper Jack adds creaminess and a subtle spicy note to match the jalapeño and seasonings.

You’ll layer cheese beneath and on top of the beef filling before folding the dough — so every bite is meaty and cheesy.

The Empanada Dough 🥟

11.6 ounces 5” empanada dough (such as Goya)

Pre-made empanada discs are a huge time-saver and work wonderfully:

They’re already shaped into circles.
The thickness is just right for folding and baking.
They crisp up nicely in the oven with a good egg wash.

At 5 inches, they’re a perfect size for hand-held empanadas — generous but still snackable.

The Egg Wash ✨

1 large egg
1 tablespoon water

Whisking egg with water gives you a simple egg wash that:

Helps seal any tiny cracks.
Makes the empanadas bake to a gorgeous, shiny golden color.
Adds a touch of structure to the surface.

It’s a small step that makes a huge difference in how professional they look coming out of the oven.

Step-by-Step: How to Make Beef and Cheese Empanadas 👩‍🍳

1. Preheat the Oven

Preheat the Oven: Set your oven to 425°F to ensure it’s hot and ready for baking.

A hot oven is key to getting a crisp, golden crust. 425°F (about 220°C) gives the empanadas enough heat to puff and brown without drying out the filling.

2. Cook and Season the Beef Filling

Prepare the Meat Mixture: In a large skillet over medium heat, cook ground beef, onion, and jalapeño with the seasonings until the meat is browned. Add garlic and cook for an additional minute or two. Drain any excess grease and mix in the tomato sauce. Let simmer for 15 minutes to meld the flavors.

In a large skillet over medium heat:

Add the ground beef, chopped onion, diced jalapeño, and all your seasonings:
- Ground cumin
- Slap Ya Mama®
- Black pepper
- Oregano
- Red pepper flakes
- Chili powder
Cook, stirring and breaking the beef apart, until:
- The meat is browned.
- The onions have softened.
- The jalapeño is tender and fragrant.
Add the minced garlic and cook for another 1–2 minutes, just until aromatic.
Drain any excess grease from the skillet so the filling isn’t greasy.
Pour in the tomato sauce, stir well, and reduce the heat to low.
Let the mixture simmer for about 15 minutes, stirring occasionally.
- This step develops flavor.
- The sauce thickens slightly, so it’s rich and not runny.

Let the filling cool just a bit before assembling (warm is fine, just not boiling hot).

3. Make the Egg Wash

Mix the Egg Wash: Whisk together the egg and water in a small bowl; this will give your empanadas a beautiful golden sheen.

In a small bowl:

Crack in 1 large egg.
Add 1 tablespoon water.
Whisk with a fork until completely blended.

Set aside with a pastry brush or clean finger ready for brushing.

4. Assemble the Empanadas 🥟

Assemble the Empanadas: Moisten the edges of the empanada dough with water. Place some cheese on the dough, add a spoonful of the meat mixture, and top with more cheese. Fold the dough over the filling and seal the edges by crimping with a fork.

Get your 5-inch empanada dough rounds ready, thawed if they were frozen.

For each empanada:

Place a dough circle on a clean surface.
Lightly moisten the edges with water — this helps them seal.
Add a small amount of shredded cheddar and Pepper Jack to one half of the circle (leaving a border around the edge).
Spoon some of the meat mixture on top of the cheese.
Add a little more cheese over the meat.

Be careful not to overfill — too much filling makes them hard to seal.

Fold the dough over to form a half-moon shape, pressing the edges together with your fingers.
Use a fork to crimp the edges firmly all around. This not only seals them but also gives them that classic empanada look.

Repeat with the remaining dough rounds, filling, and cheese.

5. Brush and Bake ✨

Bake: Arrange the empanadas on a baking sheet, brush with egg wash, and bake for 15 minutes or until they are golden and crisp.

Transfer the filled empanadas to a baking sheet (you can line it with parchment for easier cleanup).

Brush the tops with the egg wash.
Make sure the oven is at 425°F.

Bake for about 15 minutes, or until:

The empanadas are golden brown.
The dough looks crisp and slightly puffed.

The cheese inside will be melted, and the filling hot and flavorful.

6. Serve and Enjoy

Enjoy: Serve your empanadas warm with your favorite dipping sauce for a complete taste experience.

Let the empanadas cool for just a few minutes — they’ll be very hot inside.

Serve them warm, with options like:

Salsa or pico de gallo
Sour cream or crema
Guacamole 🥑
Spicy aioli
Chipotle mayo

They’re fantastic on their own, but a dipping sauce takes them over the top.

Serving Ideas & Leftovers 🍽️

These empanadas are super versatile:

Serve as a main with a side salad or rice and beans.
Make them party food with a platter of sauces.
Pack leftovers for lunch — they reheat well in the oven or air fryer.

Leftovers:

Store in an airtight container in the fridge for 2–3 days.
Reheat in the oven or air fryer at 350°F (175°C) until warmed and crisp again.

They also freeze well after baking — just cool completely, freeze on a tray, then transfer to a bag. Reheat from frozen in a hot oven until heated through.