Description
Golden baked empanadas filled with hearty chili and melted cheddar cheese, wrapped in a flaky crust and perfect for appetizers, snacks, or a comforting meal.
Ingredients
Units
Scale
- 1 pound ground beef
- 1 cup cooked kidney beans, drained
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup tomato sauce
- 12 refrigerated empanada dough rounds
- 1 large egg, beaten
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large skillet over medium heat, cook ground beef and diced onion until browned and fully cooked. Drain excess fat if needed.
- Add minced garlic, chili powder, cumin, salt, and black pepper. Stir well to combine.
- Stir in kidney beans and tomato sauce. Simmer for 8 to 10 minutes until the mixture thickens. Remove from heat and allow to cool slightly.
- Stir shredded cheddar cheese into the warm chili mixture until evenly distributed.
- Lay out empanada dough rounds on a clean surface.
- Spoon about 2 tablespoons of filling onto one half of each dough round.
- Fold dough over to form a half moon shape and press edges firmly with a fork to seal.
- Place empanadas on the prepared baking sheet and brush tops with beaten egg.
- Bake for 18 to 20 minutes until golden brown and crisp.
- Let cool slightly before serving.
Notes
- Allow the filling to cool before assembling to prevent soggy dough.
- Do not overfill to avoid leaks during baking.
- Empanadas can be frozen after baking for up to 2 months and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 110mg