Ingredients
- 1 lb. ground beef
- 1 tbsp. olive oil
- ½ small onion, finely diced
- ½ red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. paprika
- ½ tsp. cumin
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ cup shredded cheddar or Monterey Jack cheese
- 1 package refrigerated pie crusts or empanada dough rounds
- 1 egg
- 1 tbsp. water
- Optional: salsa, sour cream or guacamole for serving
Instructions
1. Cook the Beef
Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
2. Add the Vegetables
Add the onion, bell pepper and garlic to the beef. Cook for 3–4 minutes, until the vegetables soften.
3. Season the Filling
Stir in the chili powder, paprika, cumin, salt and pepper. Cook for another minute, then remove from the heat and let the mixture cool slightly. Stir in the shredded cheese.
4. Fill the Empanadas
Place a spoonful of filling in the center of each dough round. Fold the dough over the filling to create a half-moon shape, then press the edges together with a fork to seal.
5. Brush and Bake
Place the empanadas on a parchment-lined baking sheet. Whisk the egg with the water and brush it over the tops. Bake at 400°F for 18–22 minutes, until golden brown and crispy.
6. Serve
Let the empanadas cool for a few minutes before serving. Enjoy them with salsa, sour cream or guacamole for dipping.