These oven baked 4-ingredient beef empanadas are the kind of easy, crowd-pleasing supper and party snack that never goes out of style. They remind me of the simple baked treats folks brought out to picnics, church suppers, and backyard barbecues when something warm, filling, and easy to pass around was needed. With just a handful of ingredients, you get a crisp, flaky crust wrapped around savory beef and melty cheese, and that kind of plain good cooking has a way of bringing everybody to the table.
Serve these empanadas warm with salsa, sour cream, or a little bowl of queso for dipping. They also go nicely with a simple green salad, corn on the cob, baked beans, or a pot of Spanish rice if you want to make a full meal of them. For a barbecue spread, set them out beside coleslaw, watermelon, and iced tea, and they fit right in.
Oven Baked 4-Ingredient Beef Empanadas
Servings: 8 empanadas
Ingredients
1 pound ground beef
Directions
1. Preheat your oven to 375°F and lightly grease a baking dish or line a baking sheet with parchment paper.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Drain off any excess grease, then stir in the salsa and let it cook for 1 to 2 minutes until the mixture thickens slightly.
3. Flatten each dough portion into a small round. Spoon some of the beef mixture onto one half of each round, then top with a sprinkle of shredded cheese.
4. Fold the dough over the filling to make half moons, then press the edges firmly with a fork to seal.
5. Arrange the empanadas in the prepared baking dish or on the baking sheet. Bake for 15 to 20 minutes, or until puffed and golden brown. Let them cool a few minutes before serving warm.
Variations & Tips
Add a little onion: If you do not mind stretching past the four-ingredient idea, a few spoonfuls of finely chopped onion cooked with the beef give the filling a little extra sweetness and old-fashioned flavor.
Try a different cheese: Cheddar gives a nice sharp bite, but Monterey Jack, pepper jack, or a Mexican blend all melt beautifully and change the flavor just enough to keep things interesting.
Use pie crust for a flakier finish: If you want a more classic bakery-style empanada, refrigerated pie crust can be cut into circles and used instead of biscuit or crescent dough. It bakes up especially crisp and tender.
Do not overfill: A modest spoonful of filling is plenty. Too much beef and cheese makes the empanadas harder to seal and more likely to leak in the oven.
Make ahead tip: You can brown the beef mixture a day ahead and keep it in the refrigerator. When you are ready to bake, just fill, seal, and pop them into the oven for an easy supper or party tray.
