MEXICAN BEEF EMPANADAS

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Mexican Beef Empanadas

Mexican beef empanadas are great for any gathering, tailgating, football games, etc.  These little appetizers are so good and easy. I could eat the whole batch by myself. Your guests will love them and they will go quickly. There is never any left at my house.  You could also double this recipe if making for a group of people and you can warm them up in the microwave if you have leftovers.  You might like to check out our recipe for Mexican bean salad, too.

Mexican Beef Empanadas

2 (9 inch) frozen pie shells, thawed according to package directions
4 ounces cream cheese softened
1/2 to 3/4 pound hamburger
2 tablespoons salsa
1 teaspoon dried cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
4 tablespoons onion, finely chopped
1 egg, beaten with whisk
Extra Salsa
 
Brown hamburger and onion in a skillet on top of the stove and drain.  Return hamburger to skillet and add remaining ingredients and simmer until cream cheese is melted.  Once the pie crusts are thawed, roll out and cut circles with a biscuit cutter or glass about 3 inches in diameter.  Add hamburger mixture to center of each circle (about a teaspoon to each one). Fold pie crust over and seal edges with water.  Place on baking sheet covered with aluminum foil and brush with egg.  Bake in preheated 425 degree oven for 18 – 20 minutes until golden brown.  Makes about 30 empanadas. Enjoy!
 
Note:  You can cut this recipe in half and use only one pie crust or you could make your own pie crust and make larger empanadas using more meat in each one.

Mexican Beef Empanadas

Mexican beef empanadas are great for any gathering, tailgating, football games, etc.  These little appetizers are so good and easy.

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: American, Mexican
Keyword: Mexican Beef Empanadas
Servings: 30 Empanadas
Author: The Southern Lady Cooks

Ingredients

  • 2 9 inch frozen pie shells thawed according to package directions
  • 4 ounces cream cheese softened
  • 1/2 to 3/4 pound hamburger
  • 2 tablespoons salsa
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 4 tablespoons onion finely chopped
  • 1 egg beaten with whisk
  • Extra Salsa

Instructions

  • Brown hamburger and onion in a skillet on top of the stove and drain. Return hamburger to skillet and add remaining ingredients and simmer until cream cheese is melted.
  • Once the pie crusts are thawed, roll out and cut circles with a biscuit cutter or glass about 3 inches in diameter. Add hamburger mixture to center of each circle (about a teaspoon to each one). Fold pie crust over and seal edges with water.
  • Place on baking sheet covered with aluminum foil and brush with egg. Bake in preheated 425 degree oven for 18 – 20 minutes until golden brown.

Notes

You can cut this recipe in half and use only one pie crust or you could make your own pie crust and make larger empanadas using more meat in each one.

 
Don’t Forget to Pin Mexican Beef Empanadas!  Mexican Beef Empanadas
 
Follow us on Instagram.
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 
 
 
 
 

Save

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!

FREE EMAIL BONUS

 
 
 
 
 

5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!