Name: Spicy Beef Empanadas Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Latin American
Ingredients: 1 pound ground beef; 2 tablespoon olive oil; 1 cup carrots - diced; ½ white onion - finely diced; 1 cup frozen peas - thawed; 3 cloves garlic - minced; ½ cup beef broth; 1 teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon chili powder; 1 cup Colby Jack cheese - freshly shredded (half of total); 1 cup Colby Jack cheese - freshly shredded (remaining half of total); 1 large egg; 2 tablespoon water; 20 premade empanada wrappers (or frozen pre-made pie crust)

If you love bold flavors wrapped in flaky pastry, you’re going to fall head over heels for this Spicy Beef Empanadas Recipe. It’s my go-to for a snack that doubles as a satisfying meal, packed with tender beef, melty cheese, and just the right kick of spices.

A white oval plate holds a pile of golden brown empanadas with a shiny, slightly crispy texture. The empanadas are arranged in two layers, with three in the front showing their curved, crimped edges and five slightly blurred in the back. Nestled near the back empanadas is a small white bowl filled with greenish sauce that looks smooth and creamy. The plate is on a white marbled surface with a few scattered green cilantro leaves visible around the edges. The lighting is bright and natural, enhancing the warm tones of the empanadas and the fresh look of the sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Beef Empanadas Recipe
Top Tip
How to Serve Spicy Beef Empanadas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Beef Empanadas Recipe

Why You'll Love This Recipe

I’ve made these empanadas countless times for family gatherings and casual get-togethers, and they always disappear in minutes. The mix of savory ground beef with carrots, peas, and gooey Colby Jack cheese wrapped in golden, flaky dough is just irresistible.

Perfectly Balanced Flavors: The combination of chili powder and fresh garlic gives these empanadas a subtle spicy warmth without overwhelming the savory beef.
Easy to Make: Using premade empanada wrappers means you can have these ready in about an hour and a half from start to finish.
Great for Any Occasion: Whether you want a tasty appetizer or a fun main course, these empanadas fit the bill.
Make-Ahead Friendly: You can assemble them ahead and chill or freeze before baking, perfect for meal prep or unexpected guests.

Ingredients & Why They Work

When picking ingredients, I opt for fresh vegetables and pre-shredded cheese to speed things up, but freshly shredding the Colby Jack cheese yourself will always give the best melt and flavor. Also, your choice of empanada wrappers or pie crust can tweak the texture slightly, so pick what you prefer or have on hand.

Flat lay of a mound of fresh ground beef, a small white ceramic bowl of golden olive oil, a white ceramic bowl filled with diced bright orange carrots, half of a crisp white onion finely diced on a plain white ceramic plate, a small white ceramic bowl of fresh green peas, three peeled garlic cloves arranged neatly, a small white ceramic bowl containing rich beef broth, a pinch of coarse salt, a small heap of ground black pepper, a small pile of chili powder, a pile of shredded Colby Jack cheese with a pale yellow and orange hue, one large whole brown egg with an uncracked shell, a small white ceramic bowl of clear water, and a small stack of round pale dough empanada wrappers, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ground beef: The base of the filling – I like to use lean ground beef to keep richness without too much grease.
Olive oil: Adds a fruity richness when sautéing veggies and keeps everything from sticking.
Carrots: Diced small, they add a subtle sweetness and crunch that balances the beef.
White onion: Finely diced for gentle aromatic sweetness and depth.
Frozen peas: Thawed peas bring a pop of color and fresh flavor without extra prep.
Garlic: Minced garlic packs in that signature savory punch.
Beef broth: Helps moisten the filling and infuse it with deep umami.
Salt and black pepper: Essential seasoning to bring out all the flavors.
Chili powder: Adds the gentle heat that makes these empanadas “spicy” but still accessible.
Colby Jack cheese: Used in two parts, it melts beautifully and adds creaminess inside the empanadas.
Egg: For the egg wash that seals the empanadas and gives them that gorgeous golden finish.
Water: Mixed with the egg to make the perfect sealing wash.
Empanada wrappers or pre-made pie crust: The flaky envelope that holds the filling together – convenience meets deliciousness!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Spicy Beef Empanadas Recipe is just how adaptable it can be. Whether you want to dial up the heat, sneak in more veggies, or try a totally different cheese, these empanadas welcome your personal touch.

Extra Heat: I love adding a finely chopped jalapeño or a pinch of smoked paprika to the beef filling for a smoky, spicy kick that wakes up the flavors without overpowering the savory mix.
Vegetarian Twist: For meatless empanadas, swap the ground beef for sautéed mushrooms and black beans. The texture combo is surprisingly hearty and pairs perfectly with the melted Colby Jack cheese.
Seasonal Veggies: During the fall, I like adding roasted butternut squash cubes to the filling for a subtle sweetness that balances nicely with the chili powder.
Cheese Swaps: While Colby Jack is wonderfully melty and mild, using a sharper cheddar or a pepper jack can introduce a new flavor dimension that’s equally delicious.
Gluten-Free: If you need gluten-free empanadas, try homemade or store-bought gluten-free dough options. They work surprisingly well baked, keeping that flaky texture everyone loves.

Step-by-Step: How I Make Spicy Beef Empanadas Recipe

The image shows a white bowl filled with a smooth greenish-yellow sauce sitting on a white plate. Around the bowl, there are several golden brown fried pastries with a crimped edge and a slightly shiny, crispy surface. A woman's hand is holding one pastry above the bowl, about to dip it into the sauce. The background is a white marbled surface with a bright, soft light that highlights the golden color of the pastries and the creamy texture of the sauce. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep the Beef

Start by heating your oven to a cozy 375 degrees Fahrenheit—this is just right for baking those empanadas to a golden, flaky finish. While the oven warms up, fire up a large skillet over medium-high heat. Toss in the pound of ground beef, seasoned simply with salt and black pepper, and brown it thoroughly. Breaking it apart with a spatula ensures every bite will be tender and crumbly. When it’s perfectly browned, drain off the excess grease to keep the filling from getting too oily, then set the beef aside on a plate.

Step 2: Sauté the Veggies for Flavor

In that same skillet, add your olive oil and toss in diced carrots and onions. Sauté them slowly for about 5 minutes until the onions become translucent and the carrots soften just right—this adds a subtle sweetness and texture to your filling. Then, stir in thawed peas and minced garlic, cooking for only 30 seconds so the garlic releases its fragrance without burning. This step layers in incredible aroma and freshness.

Step 3: Combine Beef, Broth & Spices

Return the browned beef to the skillet with the veggies. Pour in the beef broth, sprinkle on salt, pepper, and chili powder, then let it all simmer for about 5 minutes. You want the liquid to reduce almost completely, concentrating all those bold, spicy flavors. Once the mixture is thick and hearty, remove the pan from heat and fold in half of your shredded Colby Jack cheese, stirring until melted and gooey—this cheese really ties the whole filling together with a creamy, savory finish.

Step 4: Whisk Egg Wash & Assemble Empanadas

In a small bowl, whisk together one large egg with two tablespoons of cool water. This egg wash will help seal your empanadas and give them that irresistible golden sheen once baked. Lay one empanada wrapper on a clean surface, spoon in one tablespoon of shredded cheese, and top it with about two tablespoons of the beef mixture. Brush the edges with egg wash, fold the wrapper over, and press the edges firmly to seal. You can either crimp the edges with a fork or twist them into a decorative seal—go with whatever feels fun and satisfying to you!

Step 5: Chill & Bake to Golden Perfection

Repeat filling and sealing for all 20 empanadas. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 20 minutes. This chilling step firms up the dough so it holds its shape beautifully during baking. Next, brush the tops with the remaining egg wash and bake in your preheated oven for 25 minutes, or until golden brown and flaky. The kitchen will fill with a wonderful aroma as those empanadas turn perfectly crisp outside, tender and melty inside—ready to devour!

Top Tip

Mastering the Spicy Beef Empanadas Recipe means paying attention to a few key details that make all the difference in flavor and texture. These tips come from hands-on experience and can help you avoid common pitfalls for a perfect batch every time.

Chilling the Dough: Refrigerate the assembled empanadas for at least 20 minutes before baking. This firms up the dough, making it less likely to burst open in the oven and resulting in that perfectly flaky crust.
Drain the Beef Well: After browning the ground beef, be sure to drain excess grease thoroughly. This prevents soggy filling and keeps your empanadas from becoming greasy.
Use Freshly Shredded Cheese: Freshly shredded Colby Jack melts more smoothly and integrates better with the beef filling than pre-shredded store-bought cheese.
Don’t Overfill: Using about two tablespoons of the beef mixture per empanada ensures they seal properly and bake evenly without any bursting or leaking.

How to Serve Spicy Beef Empanadas Recipe

Six baked empanadas are placed evenly on a dark baking tray. Each empanada is shaped like a half-moon with a golden brown crust, lightly browned more on the top and edges. The edges are folded and crimped with a detailed pattern, showing a slightly darker golden color. The surface of each empanada is smooth with a soft, baked texture. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For serving, fresh garnishes really elevate these empanadas. I love sprinkling on freshly chopped cilantro to add a vibrant, herbal brightness. A dollop of tangy salsa verde or a simple tomato salsa on the side brings refreshing acidity that balances the richness perfectly. If you like a little creaminess, a side of guacamole or sour cream is fantastic too.

Side Dishes

These empanadas are wonderful on their own but pair beautifully with Latin American-inspired sides. Try serving a crisp, simple green salad with lime vinaigrette or some black beans and rice for a filling meal. Roasted vegetable medleys or grilled corn on the cob also complement the savory-spicy filling nicely.

Make Ahead and Storage

Storing Leftovers

Leftover baked empanadas can be stored in an airtight container in the refrigerator for up to 2-3 days. To maintain that flaky texture, reheat them in the oven rather than the microwave when possible.

Freezing

If you want to prep ahead or save some for later, feel free to freeze the empanadas right after assembly and chilling, before baking. Freeze them on a tray first, then transfer to a freezer-safe bag or container. They’ll keep well for a couple of months.

Reheating

To reheat, bake frozen empanadas at 375°F for about 25 minutes or until hot and golden. For refrigerated leftovers, a 10-15 minute oven reheat at the same temperature will revive their crispy, flaky crust beautifully.

Frequently Asked Questions:

Can I use store-bought pie crust instead of empanada wrappers?

Absolutely! If you don’t have empanada wrappers, thawed pre-made pie crust rolls work great. Just follow the same filling and folding steps, but bake at 350°F for about 15 minutes or until golden brown.

How spicy is this Spicy Beef Empanadas Recipe?

The chili powder adds a mild, warm heat that balances the savory beef perfectly. If you prefer more spice, you can add extra chili powder or some finely chopped fresh jalapeño to the filling.

Can I make these empanadas ahead of time?

Yes! You can assemble and chill them for at least 20 minutes before baking, or freeze them unbaked for later. Just bake them straight from the freezer, adding a few extra minutes to the baking time.

What size empanada wrappers should I use?

Medium-sized wrappers about 5 inches in diameter are ideal, using approximately 2 tablespoons of filling per empanada. This size is manageable and yields lovely, uniform empanadas.

Final Thoughts

Making these Spicy Beef Empanadas Recipe from scratch is such a rewarding experience—the warm aroma filling your kitchen, the crisp, flaky dough encasing that cheesy, flavorful beef filling. Whether you're serving them as a fun appetizer or a satisfying main course, they're bound to become a favorite in your recipe collection. Plus, they’re perfect for sharing with friends and family. I hope this recipe and the tips I’ve shared inspire you to get cooking and enjoy every delicious bite!