Beef + Potatoes + Cheese = YUM!
Golden, cheesy, and perfectly crisp, these Beef and Cheese Empanadas are the kind of recipe that stops conversations mid-bite. Tender pastry pockets are filled with a hearty beef and potato mixture, melted mozzarella and cheddar cheese, and fried until golden perfection. Each empanada gives you that beautiful contrast, crunchy on the outside, rich and gooey on the inside. And when dipped into the smoky, creamy chipotle mayo, it’s pure magic. Whether you’re making them for a party, a cozy dinner, or just because, these empanadas promise to hit every craving at once.
Why You’re Going to Love This Recipe
- Perfectly crispy texture: Each empanada fries up golden and crunchy, with a flaky shell that holds the filling beautifully.
- Savory and cheesy filling: The blend of beef, potatoes, and two kinds of cheese creates an irresistible balance of hearty and melty goodness.
- Smoky chipotle mayo: Adds a creamy, tangy finish that complements the empanadas perfectly.
- Great for any occasion: They’re portable, crowd-pleasing, and make an impressive appetizer or main dish.
- Make-ahead friendly: The filling can be prepped in advance, so all that’s left is to assemble and fry.
Ingredients
Empanadas
- Empanada wrappers
- Mozzarella cheese, shredded
- Mild cheddar cheese, shredded
- Canola oil, for frying
- Olive oil, for cooking
Beef and Potato Filling
- Ground beef
- Russet potatoes, peeled and diced
- Water
- Onions, chopped
- Flour
- Garlic, minced
- Salt
- Black pepper
- Cumin
- Chili powder
- Paprika
Creamy Chipotle Mayo
- Mayo
- Sour cream
- Chipotle peppers in adobo sauce
- Salt
- Black pepper
- Sugar
Instructions
Chipotle Mayo
- Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth.
- Set aside until ready to serve.
Beef and Potato Filling
- In a pan over medium heat, add a little olive oil and sauté the ground beef.
- Once browned, add the onions, minced garlic, and diced potatoes. Cook until onions are translucent, about 2 to 3 minutes.
- Season with salt, black pepper, cumin, chili powder, and paprika.
- Stir in the flour until it’s fully absorbed by the mixture.
- Add just enough water to cover the ingredients and let it simmer for 10 to 15 minutes.
- Allow the sauce to thicken and the potatoes to become tender.
- When most of the water has evaporated and the filling has a thick consistency, remove from heat and let it cool completely.
Assemble the Empanadas
- Place an empanada wrapper on a clean, flat surface.
- Add a small handful of mozzarella and cheddar cheese to one half of the wrapper, leaving a half-inch border.
- Spoon about 2 tablespoons of the cooled beef and potato filling on top of the cheese.
- Add another light sprinkle of both cheeses over the filling.
- Fold the wrapper in half to form a half-moon shape.
- Press the edges together, then crimp with a fork to seal.
- Repeat with the remaining wrappers and filling. This should make about 10 to 12 empanadas.
Fry the Empanadas
- Heat canola oil in a large pot to 350°F.
- Fry the empanadas in batches until golden brown and crispy, about 3 to 4 minutes per batch.
- Remove and let them rest on a cooling rack to drain excess oil.
Serve
- Serve warm with the creamy chipotle mayo for dipping.
Storage and Reheating
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
- Reheat in an air fryer at 350°F for 4 to 5 minutes or in the oven until warm and crispy.
- Freeze uncooked empanadas for up to 2 months. Fry directly from frozen, adding about 1 extra minute to the cook time.
These Beef and Cheese Empanadas are crispy, cheesy, and full of comforting flavor. Once you try them, they’ll become your new go-to snack or appetizer for any occasion.
Beef and Cheese Empanadas
Golden, crispy, and irresistibly cheesy, these Beef and Cheese Empanadas are the ultimate comfort food you didn’t know you needed. Each bite wraps you in layers of flaky pastry, melted mozzarella and cheddar, and a rich beef and potato filling that’s spiced to perfection. The creamy chipotle mayo on the side adds a smoky, tangy kick that ties everything together beautifully. Whether you’re serving them as a party appetizer, a game-day snack, or a satisfying weeknight treat, these empanadas deliver that crave-worthy crunch and gooey, savory goodness that keeps everyone coming back for more.
Servings 10 empanadas
Ingredients
- 10-12 Empanada wrappers
- 1 cup mozzarella cheese shredded
- 1 cup mild cheddar cheese shredded
- Canola oil for frying
- Olive oil for cooking
Beef & Potato Filling
- 1 lb ground beef
- 1 cup russet potatoes peeled and diced
- 1 1/2 cups water
- 1/2 cup onions chopped
- 2 tbsp flour
- 1 tbsp garlic minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp paprika
Creamy Chipotle Mayo
- 1 cup mayo
- 1/4 cup sour cream
- 2 tbsp chipotle peppers in adobo sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp sugar
Instructions
Chipotle Mayo
- Blend together all ingredients listed under “Creamy Chipotle Mayo” until smooth and set aside.
Beef & Potato Filling
- To a pan over medium heat, add some olive oil and sauté the ground beef.
- Once browned, add onions, mined garlic and the diced potatoes. Continue to cook until the onions become translucent, about 2-3 minutes.
- Season with salt, black pepper, cumin, chili powder and paprika.
- Stir in flour and mix to combine until the flour is absorbed.
- Then, add just enough water to cover and allow to simmer for 10-15 minutes.
- As it cooks, the flour will help create a thick gravy that will hold everything together.
- Once most of the water has evaporated and the potatoes are cooked through, removed from heat and set aside to cool.
Assemble
- Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
- Add a layer of shredded mozzarella and cheddar cheese to one half of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
- Spoon a generous spoonful of the cooled beef and potato filling over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
- Top with more mozzarella and cheddar cheese. This double layer of cheese adds flavor and helps bind the filling as well.
- Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
- Continue assembling the remaining empanadas using the same method. This should make 10-12 empanadas.
- Heat a large pot of canola oil to 350F.
- Working in batches fry the empanadas until they are golden brown and crispy. This should take about 3-4 minutes.
- Once cooked, rest on a cooling rack until you’re ready to eat.
- Serve with the creamy chipotle mayo and enjoy!