These beef empanadas use store bought dough instead of making it from scratch! We make these tasty appetizers for parties, game days or tailgating!
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 cup diced onion
- 1 teaspoon kosher salt
- 1 1/2 teaspoons dried oregano
- 1 teaspoon cumin
- Fresh black pepper to taste
- 1 can (15 ounce can) black beans, rinsed and drained
- 1 tablespoon chopped garlic
- 1 cup shredded Mexican blend cheese
- 1 cup shredded mozzarella cheese
- 1 package frozen empanada discs (10 rounds)
- 1 egg beaten with 1 teaspoon of water
- Vegetable or canola oil for frying
- Add the oil to a large skillet over medium heat. Brown the beef with the onion until cooked through. Drain any drippings from the skillet.
- Add the salt, oregano, cumin, pepper, beans and garlic to the skillet. Stir to combine and cook for 5 minutes to blend the flavors. Stir in both cheeses and then turn the heat off and set the skillet aside to let the filling cool.
- Fill a deep, heavy bottomed pot 1/3 of the way full with oil. Heat the oil up until it reaches 350 degrees, using a dry thermometer.
- While the oil is heating, start making the empanadas by adding about 1/4 cup of the filling to one side of the empanada. Brush the edge with egg wash and then fold over the dough and seal with the edges of a fork. Make sure that the edges are sealed well so that the filling doesn’t leak out when you fry.
- Fry the empanadas for about 2-3 minutes until the dough is crispy and browned. Remove and set aside on a paper towel lined platter and immediately season with kosher salt.
- Repeat with the remaining empanadas. Keep finished empanadas in the oven at 300 degrees to keep warm.
Don’t overcrowd your pot while frying. Add just a few empanadas at a time, depending on how large of a pot you are using.
- Category: Appetizers
- Method: Stove Top
- Cuisine: American
Keywords: empanada recipe, beef empanadas, appetizer recipes, recipes with ground beef, dinner ideas