Ground Beef Empanadas
Ground beef empanadas deliver a comforting taste of Mexico in every crispy, golden bite. Easy to make and endlessly customizable, perfect for sharing—or savoring solo!
These Mexican empanadas are deeply seasoned with paprika, guajillo, ancho chile, and so much more, then crisped until perfectly golden brown.
Using a tortilla press makes shaping easy, producing perfectly formed empanadas every time. The dough is simple to work with—sturdy enough to hold the filling, yet tender once fried.
What Are Empanadas?
Empanadas are comforting pastries made by folding dough over a savory or sweet filling, then sealing it into a half-moon shape. The name comes from the Spanish verb empanar, meaning “to wrap in bread.” This describes them perfectly—simple, delicious, and deeply satisfying.
A Global Favorite
Although empanadas are enjoyed all over the world—from Latin America and Spain to the Philippines—each culture adds its own twist. Some are baked, others are fried, and fillings range from meats and vegetables to fruits and sweets. No matter the version, empanadas always bring people together through flavor and tradition.
Mexican Empanadas
In Mexico, empanadas take on a distinct identity. They’re often made with corn masa or wheat dough, giving them a rustic, homemade taste. Fillings can be as hearty as ground beef, chicken, or pork, or as comforting as cheese, vegetables, and even camote (sweet potato) for a sweet touch.
What makes Mexican empanadas so approachable is how easy the masa is to work with and how beautifully they fry to a golden, crispy finish.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Ground Beef Empanadas.
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Serving the Empanadas
So many Mexican dishes shine with a variety of toppings—from taquitos dorados and pozole to sopes and tacos. Empanadas are no different. Adding the right sides and garnishes not only builds texture but also layers flavor, turning a simple meal into something beautifully balanced.
Delicious Pairing Ideas
- Mexican Crema
- Cabbage
- Pickled Red Onions
- Queso Cotija
- Queso Fresco
- Chipotle Tomatillo Salsa
- Avocado
Drinks That Pair Perfectly
Substitutes
- Cheese
- Use mozzarella if Oaxaca cheese isn’t available.
- Cream
- Substitute sour cream for Mexican crema if needed.
- Greens
- Replace cabbage with iceberg or romaine lettuce; note that cabbage provides more crunch.
Helpful Tips
- Avoid Overfilling: Too much filling will make sealing the empanada difficult.
- Oil Temperature: Maintain 350°F for even frying; too hot burns, too cool makes greasy empanadas.
For me, Mexican empanadas feel like home. They remind me of family gatherings, street food stands, and festivals where food is meant to be shared. Each bite carries a mix of warmth, tradition, and comfort—a reminder that a traditional meal can bring the greatest joy.
Ground Beef Empanadas
Ingredients
Ground Beef Filling
- 1 lb russet potatoes
- 1 lb ground beef
- 2 tsp smoked paprika
- 2 tsp ground guajillo chile
- 1 tsp ground ancho chile
- 1 tsp ground onion
- 1/2 tsp ground cumin
- 2 tbsp tomato paste
- 1/2 white onion, diced
- 2 jalapeños, seeded, diced
- 3 garlic cloves, finely minced
- 2 tomatoes, diced
- 1 cup beef broth, low sodium
Masa- Dough
- 3 cups instant corn masa harina
- 1 tsp kosher salt
- 2-3 cups low sodium beef broth, room temperature
Additional
- Oaxaca cheese, grated
- Avocado oil, for cooking and frying
- To taste salt, as needed
- To taste ground black pepper, as needed
Toppings
- Chipotle tomatillo salsa
- Mexican crema
- Cabbage, shredded
- Cotija cheese
- Pickled red onions
- Avocado, sliced
Instructions
Ground Beef Filling
- Small dice the potatoes, leaving the skin on for extra fiber if desired. Heat 2 tablespoons of oil in a large pan over medium heat.
- Add the potatoes, season with salt and black pepper to taste, and cook, stirring occasionally, until tender and golden brown. Remove from the pan and set aside.
- In a separate large pan, heat 2 tablespoons of oil over medium-high heat. Add the ground beef and press it down with a potato masher until flat. Let the underside brown, then break it apart.
- Reduce the heat to medium. Stir in the paprika, guajillo, ancho chile, ground onion, ground cumin, and tomato paste until fully combined.
- Add the diced onion and jalapeño, sautéing until slightly softened. Stir in minced garlic and cook for 1 minute.
- Mix in tomatoes and cook until slightly softened. Pour in beef broth and combine thoroughly. Cook until most of the broth has evaporated, ensuring the meat is fully cooked but still moist.
- Finally, stir in salt to taste and the cooked potatoes. Cover the pan and remove it from heat, letting the filling cool completely before assembling the empanadas.
Masa
- In a large bowl, mix the masa harina and salt thoroughly by hand until evenly combined. Gradually add the broth, kneading between additions, and stop once the dough is fully hydrated and forms a firm, but not dry ball.
- Continue kneading for about 5 minutes until the dough is smooth, soft, and no longer sticks to your hands or cracks. Cover with a clean kitchen towel to prevent drying.
Shaping the Empanadas
- Prepare your tortilla press with two round plastic liners. Roll 2 oz of dough into a ball, then flatten it into a disk by rocking it back and forth while applying pressure.
- Place the disk between the liners in the center of the press and press to form a tortilla. Repeat a few times if needed to even it out, ensuring it remains thick enough to hold the empanada filling without breaking.
- Add cooled ground beef filling to half of the tortilla and top with Oaxaca cheese. Avoid overfilling. Peel off the top plastic liner, then fold the tortilla over to form a half-moon and press the edges firmly to seal.
- Remove the plastic liner. You can fry immediately or prepare 2–3 ahead, covering with plastic wrap over parchment. Avoid prepping more than three at a time to prevent the masa from drying out.
Frying
- Heat ½ inch of frying oil to 350°F. Carefully add empanadas, avoiding overcrowding. Cook until the underside is golden, spooning some oil over the top. Flip to cook the other side until golden and crispy.
- Transfer the fully cooked empanadas to a heatproof dish lined with paper towels, keeping them upright to drain excess oil. Repeat with remaining empanadas.
Serve
- Serve empanadas on a plate and top with cabbage, Mexican crema, pickled red onions, queso cotija, chipotle tomatillo salsa, and avocado.
Notes
- Cheese: Use mozzarella if Oaxaca cheese isn’t available.
- Cream: Substitute sour cream for Mexican crema if needed.
- Greens: Replace cabbage with iceberg or romaine lettuce; note that cabbage provides more crunch.
- Avoid Overfilling: Too much filling will make sealing the empanada difficult.
- Oil Temperature: Maintain 350°F for even frying; too hot burns, too cool makes greasy empanadas.
Nutrition
Did you make this recipe?
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Pieter
Loved this video; it makes me want to go cooking.
Villa Cocina
So glad you enjoyed it!