Beef and Cheese Empanadas

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Ingredients

For the Beef Mixture
  • 1 pound ground beef
  • 1 medium onion (chopped)
  • 4 cloves garlic (minced)
  • 1 one jalapeño (seeds, stem removed, diced)
  • 1.5 teaspoons ground cumin
  • 1 teaspoon Slap Ya Mama® seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 0.5 teaspoons red pepper flakes
  • 0.25 teaspoon chili powder
  • 8 ounces tomato sauce
  • 1 cup sharp cheddar cheese (shredded)
  • 1 cup Pepper Jack cheese (shredded)
For the Empanadas
  • 11.6 ounces 5” empanada dough (I used Goya)
  • 1 large egg for egg wash
  • 1 tablespoon water for egg wash

Method

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion, minced garlic, and diced jalapeño. Sauté until the onion is translucent.
  3. Stir in ground cumin, Slap Ya Mama® seasoning, black pepper, oregano, red pepper flakes, and chili powder. Mix thoroughly. Add the tomato sauce, and let it simmer for a few minutes until well combined. Remove from heat, then fold in the shredded cheddar and Pepper Jack cheese until melted.
  4. In a small bowl, whisk together the egg and water to create the egg wash.
Assembly and Baking
  1. Take a piece of empanada dough and place a spoonful of the beef mixture in the center. Fold the dough over, sealing the edges by pressing firmly with your fingers or a fork.
  2. Place the empanadas on a lined baking sheet. Brush each one with the egg wash and bake in the preheated oven for 18-20 minutes, or until golden brown.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 16gProtein: 14gFat: 15gSaturated Fat: 7gSodium: 450mgFiber: 1gSugar: 1g

Notes

For extra flavor, consider adding a squeeze of lime juice to the beef mixture. You can substitute ground beef with ground turkey or chicken, and feel free to adjust spices to taste. Serve warm with sides like salad, guacamole, or zesty salsa for dipping.

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