Mexican-Inspired Beef Empanadas

Beef Empanada


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This classic Mexican recipe is made with spicy beef filling in a fried, bite-sized dough pocket. Whip this recipe up to get a set of lunch entrees that you can take to eat on the go!

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Chicago IL

Time needed

50 min preparation + 35 min cooking

Serving Size / Yield

6 servings


  • Dough:
  • 3 C all-purpose flour
  • 1 Tsp baking powder
  • 2 tsp sugar
  • Pinch salt
  • 1/2 C shortening
  • 1 egg
  • 3/4 C chicken stock
  • Filling:
  • Olive oil
  • 1 lb ground beef
  • 1 Tbs garlic salt
  • 2 Tbs tomato paste
  • 2 Tbs vinegar
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp seasoned salt
  • 5 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped

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Combine the flour, baking powder, sugar and salt in a large bowl. Mix in the shortening, finely chopped with knives, until the dough looks like coarse cornmeal.

Beat the egg and chicken stock together in separate bowl, then add the flour mixture and knead to form dough. Cover dough and refrigerate for 30 minutes.

To make the meat filling, heat 1 tablespoon olive oil in a skillet over medium heat. Add the ground beef and garlic salt, then cook well. Drain the grease and set the beef aside.

Heat 1 tablespoon of fresh olive oil in the same skillet, then add tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook for 8 minutes, add the beef and simmer the mixture for around 5 minutes. Remove from heat.

Roll out the dough out on a floured surface until it's 1/4 inches thick. Cut out small round slices from them, add the meat filling to each slice and fold the dough over in half to enclose the filling, sealing the edges closed with a fork to make empanadas.

Heat the oil in a deep fryer to 350ยบ, and fry empanadas until golden brown or for 6 to 7 minutes.

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