Yummy Baked Beef Empanadas

Baked Beef Empanadas from Mixed Method

Mexican food is my favorite. D’s family makes a version of these empanadas that is super cheesy and very deep-fried which of course makes them super delicious, but very fattening. Since I try really hard to cook healthy versions of stuff at home, and stay away from deep-fat fried foods, I set out to make a baked version of these little beef turnovers. The wrappers I bought at my local grocery store – you can find them in the frozen food aisle (I used Goya Discos). The filling is made with ground beef, onions, spices, low fat cream cheese and hot sauce. The cream cheese gives the filling a creamier texture while the chili powder, cumin, and hot sauce makes them nice and spicy! I outline the spice amounts in the recipe, below, but you can season to taste as some people like more spice than others!

Filling the Empanadas

Sealed Empanada

Baked Empanadas


  • Empanada wrappers
  • 1tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1lb ground beef
  • 1 clove garlic, minced
  • 4oz cream cheese
  • 1tsp cumin
  • 1tsp chili powder
  • 3 tbsp chili powder
  • 1 egg
  • non-stick baking spray
  • 1/4 cup water (to seal wrappers)


Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add ground beef, season with salt and pepper and brown. Once browned, add garlic and onions. Once onions are soft, add cumin, chili powder, hot sauce and cream cheese. Cook until ingredients are blended and cheese has melted, 1-2 minutes. On a flat surface, lay out empanada wrappers and spoon 2 tablespoons of beef filling onto the center of the wrapper. At this point you could also add some cheese – try monterey jack or cheddar! Use water to moisten the outer edges of the wrapper then fold in half keeping beef filling in the center. Press tines of fork around edges to seal wrapper completely.

Position empanadas on a baking sheet sprayed with non-stick spray, and coat each empanada with a light egg wash (you could spray each turnover with baking spray instead of using the egg wash, if you wish).  Bake in 350 degree oven for 25=20 minutes, or until golden brown.

Serve with sour cream and/or salsa.

Makes 10 empanadas.

Yummy Beef Empanadas


4 thoughts on “Yummy Baked Beef Empanadas”

  1. Can you clarify the amount of hot sauce to be used. I assume the duplicated chili powders means one of them is supposed to be a sauce not a powder. Thanks!

    1. Hi David! Happy to clarify and thanks for picking up on my error. The recipe should say 1tsp chili powder 3 tablespoons of hot sauce, but of course the amount of hot sauce you put in depends on how spicy you like your filling!

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