Total Time
Prep 20 mins
Cook 20 mins

Put these babies on your next Mexican menu. You won't be disappointed. Cook time does not include browning the beef.

Ingredients Nutrition


  1. To make beef filling, crumble and saute beef and onion in a skillet until beef is cooked and onion is soft.
  2. Drain; stir in red chile salsa, chile powder, cumin, garlic powder, coriander, salt and pepper.
  3. Set aside.
  4. Place thawed patty shell dough on a floured board and roll out all in one piece to about 1/16 inch thickness.
  5. Cut dough into rounds with a 3 inch round cookie cutter or a large drinking glass.
  6. Put 2 teaspoons of filling on each dough circle.
  7. Fold each over into a half circle.
  8. Moisten edges with water and press edges together with a fork.
  9. Place empanadas slightly apart on an ungreased cookie sheet.
  10. Prick tops with a fork.
  11. Bake at 400 degrees for 15 to 20 minutes or until golden brown; serve hot.
  12. These may be wrapped carefully after baking and frozen.
  13. To reheat, bake frozen empanadas uncovered at 400 degrees for 5 to 8 minutes.


Most Helpful

my grandma used to make these empanadas

22grayc November 13, 2015

This was a tasty treat. I made them for dinner and we all enjoyed them. The only alterations made to the recipe: I used puff pastry sheets > rolled out thinner, regular salsa, added a few dashed of Worcestershire and Frank's RedHot Original sauce and some cilantro. I brushed the the tops of the empanadas with an egg wash before baking. YUM! It'a a keeper & thanks for posting Keen5.

Chicagoland Chef du Jour June 02, 2012

I made Recipe #100898 to go with these delicious Empanadas. I made some with beef and some with chicken. I added green olives in with the mix. Made them taste great! Excellent both ways. I served with salsa and sour cream on top. Great recipe!

Little Miss Cheffie September 28, 2008

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