There’s just something about empanadas that hits the spot. Crispy on the outside, savory and flavorful on the inside—they’re the perfect finger food that works equally well as a snack or a full-on meal. And when it comes to homemade versions, these ground beef empanadas are a personal favorite of mine. They’re simple, satisfying, and bring a little bit of fun into the kitchen. Plus, if you’re like me and love experimenting, they’re versatile enough to customize in a ton of different ways.

I remember the first time I tried my hand at making empanadas—it was a bit of a disaster, I won’t lie! My filling leaked out all over the pan, and I was way too impatient with the frying process. But over time (and with a lot of trial and error), I’ve honed this recipe into something that’s not only easy but foolproof. So whether you’re a seasoned empanada pro or a complete beginner, I promise this recipe is approachable and totally delicious.

Easy Homemade Ground Beef Empanada Recipe

My first attempt at homemade empanadas (spoiler: it wasn’t pretty)

It was a quiet Saturday afternoon when I first decided to tackle empanadas. I’d just come back from the local market, inspired by the vibrant bell peppers and fresh ground beef I picked up. I thought, “How hard can it be?” Famous last words, right? I was in way over my head—my empanadas ended up looking more like sad little tacos. The filling was too runny, and I didn’t properly seal the edges, so they exploded in the hot oil. My kitchen was a greasy mess, and I was covered in flour. But even in their flawed form, they were still surprisingly tasty! Since then, I’ve learned the art of perfect empanadas—crispy, golden, and packed with just the right amount of filling.

A little history on the empanada (and how this recipe fits in)

Empanadas are thought to have originated in Spain, but they’ve spread far and wide, especially throughout Latin America. Each country has its own take—Argentina’s are filled with beef and olives, while Colombia might feature a corn-based dough. In this recipe, we’re leaning into a more Cuban-inspired ground beef filling with cumin, bell peppers, and a little chili powder for a kick. It’s hearty, flavorful, and comes together in no time. One thing that hasn’t changed over the centuries? Empanadas are the ultimate comfort food.

Let’s talk ingredients: what makes this empanada so tasty?

When it comes to empanadas, the filling is everything. Here’s a quick look at the star players:

Ground beef: The base of our filling. I like to use lean ground beef to keep things on the lighter side, but feel free to use whatever you have on hand. You could even swap it out for ground turkey or chicken if you’re looking for a leaner option.
Bell peppers (green and red): These add a sweet and mild crunch that balances the richness of the beef. If you’re out of fresh peppers, jarred roasted red peppers can work in a pinch, adding a deeper flavor.
Yellow onion: A little sautéed onion adds depth and a slight sweetness. Red onion could work here too if that’s what you have in the pantry—just note that it’ll have a slightly sharper flavor.
Cumin and chili powder: These are the secret weapons that bring warmth and spice to the filling. If you want a smokier vibe, try swapping out the chili powder for smoked paprika.
Kosher salt and black pepper: Simple but essential for seasoning the beef and veggies perfectly. Taste as you go—sometimes I sneak in a little extra pepper for some extra kick!
Goya empanada dough: This is my go-to because it’s convenient and tastes great when fried. If you’re feeling ambitious, you could definitely make your own dough, but the pre-made option is a total time-saver.

Kitchen gear: what you’ll need (and what you can skip)

To make this recipe, you won’t need much—just the basics. Here’s what I recommend:

A large skillet: This will be your main cooking tool for browning the beef and sautéing the veggies. A nonstick skillet works great here, especially when it’s time to cook the filling without things sticking.
Deep skillet or pot for frying: If you don’t have a deep fryer, no worries! A deep skillet or Dutch oven works perfectly for frying the empanadas. Just make sure the oil is deep enough to submerge them for that even golden color.
Parchment paper: A game changer when it comes to working with empanada dough. It helps prevent sticking when you’re assembling your empanadas, and it makes cleanup a breeze.
A fork: For sealing those empanada edges! I’ve tried to get fancy with crimping before, but the classic fork method works best (and it looks nice too).

Step-by-step: my foolproof method for perfect empanadas

Let’s get cooking! I’ll walk you through each step as if we’re in the kitchen together:

Cook the beef and veggies: In a large skillet, brown the ground beef over medium heat. Add the diced bell peppers and onions to the pan. Stir occasionally until the beef is fully cooked and the veggies are tender. This should take about 7-10 minutes. Be sure to drain any excess fat—no one likes a greasy empanada!
Season the filling: Add the cumin, chili powder, salt, and pepper to the beef mixture. Stir everything together and let the spices cook with the beef for an extra 2 minutes. You’ll know it’s ready when your kitchen smells amazing (seriously, it’ll be hard to wait!).
Assemble the empanadas: Lay an empanada dough disc on a piece of parchment paper. Spoon 2-3 tablespoons of filling into the center, and if you’re feeling cheesy, add a tablespoon of shredded cheese (cheddar or mozzarella work great here). Fold the dough in half, then press the edges down with a fork to seal. I always make sure to double-check that they’re sealed tightly—no more leaky disasters like my first try!
Fry to perfection: Heat about 1-2 inches of oil in a deep skillet to 350°F. Carefully add 2-3 empanadas at a time, frying for about 1-2 minutes per side until golden brown. I’ve found that working in small batches keeps the oil temperature steady and results in crispier empanadas. Once they’re done, transfer them to a paper towel-lined plate to drain off any excess oil.
Serve and enjoy! These empanadas are best served hot, right out of the fryer. Pair them with your favorite sides—salad, salsa, or guacamole all make great options. I personally love dipping mine in a little spicy mayo or chimichurri.

Experimenting with empanada variations

One of the best things about empanadas is how adaptable they are. You can switch things up depending on your mood or what’s in season:

Vegetarian version: Swap the ground beef for a hearty mix of black beans, corn, and sautéed mushrooms. Add a pinch of smoked paprika and cumin for that same smoky flavor.
Gluten-free: You can find gluten-free empanada dough in some specialty stores, or even make your own using a gluten-free flour blend. The filling stays the same, just watch the dough ingredients.
Spicy twist: If you’re a heat lover, add some diced jalapeños or a dash of cayenne pepper to the beef mixture. You could also top them with a drizzle of hot sauce or a sprinkle of red pepper flakes.
Cheesy surprise: Stuff these empanadas with a mix of cheeses like queso blanco or Monterey Jack for a gooey, melty center. Just be prepared for some serious cheese pulls!

Presentation tips: making your empanadas shine

For serving, I like to arrange the empanadas on a large platter, with small bowls of dipping sauces like guacamole, salsa, and sour cream on the side. Garnish with fresh cilantro or a sprinkle of cotija cheese to add a little flair. If you’re hosting a gathering, empanadas are also great for passing around as a casual appetizer.

Drinks that pair perfectly

For a drink pairing, I usually reach for something light and refreshing to balance out the rich, savory filling. A crisp lager or light beer works well, or for a non-alcoholic option, try serving with a chilled hibiscus tea or a sparkling limeade. If you’re feeling festive, margaritas (on the rocks, of course) are always a hit!

Storage and reheating tips

Empanadas actually store quite well! You can keep any leftovers in an airtight container in the fridge for up to 3 days. When it comes time to reheat, pop them in a 350°F oven for about 10 minutes to crisp them up again—trust me, the microwave won’t do them justice.

Scaling the recipe for a crowd

If you’re feeding a crowd, this recipe is super easy to double or triple. Just make sure you’ve got enough oil on hand for frying! I’ve found that if you’re making a big batch, it’s easier to fry in stages and keep the cooked empanadas warm in the oven while you finish the rest.

Potential hiccups (and how to avoid them)

If you’re worried about the dough breaking, make sure not to overstuff your empanadas. A couple of tablespoons of filling should do the trick. Also, keeping the edges clean (free from any filling) will help the dough seal properly. If you’ve ever had an empanada fall apart in the oil, you know how frustrating it can be!

Ready to make your own empanadas?

Now that you’ve got the scoop on how to make easy homemade ground beef empanadas, I hope you’ll give them a try! They’re perfect for a casual weeknight dinner or a fun weekend cooking project. Plus, you can get creative with the fillings and make them your own. Let me know how yours turn out—happy cooking!

FAQs

1. Can I bake the empanadas instead of frying them?
Yes! To bake, preheat your oven to 375°F and bake for 20-25 minutes until golden brown.

2. Can I freeze empanadas?
Absolutely. Just freeze the assembled, uncooked empanadas on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months.

3. Can I use puff pastry instead of empanada dough?
You can, but keep in mind that puff pastry will be flakier and less crispy than traditional empanada dough.

4. What other fillings can I try?
Shredded chicken, pulled pork, or even a veggie mix with beans and corn are all great options!

5. Do I need to defrost the empanada dough?
Yes, be sure to defrost the dough in the fridge for a few hours before assembling.

Easy Homemade Ground Beef Empanada Recipe