Beef and Bean Empanadas

Pockets of flaky pastry filled with juicy ground beef, savory black beans, green chiles, warming spices, and gooey Mexican cheese. The pastry is crisp and golden, and the filling is moist and cheesy.

Course Appetizer, Main Course

Cuisine American, Mexican

Keyword canned beans, dinner, empanadas, green chilies, mexican cheese, pie crust, refrigerated pie crust

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 429kcal

Author Robin Miller

Equipment

Ingredients

1 pound lean ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper
1/2 cup canned seasoned black beans or chile beans of choice, or any canned beans, rinsed and drained (don’t rinse the seasoned beans)
4- ounce can diced green chiles
2 tablespoons tomato paste
1/2 cup shredded Mexican cheese blend
2 9-inch refrigerated pie crusts
1 egg lightly beaten
Salsa of choice for serving

Instructions

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Brown the beef in a large skillet, breaking up the meat as it cooks. Add the cumin, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat.
Add the beans, green chiles, and tomato paste and bring to a simmer. Reduce the heat to low and simmer for 3 to 5 minutes. Fold in the cheese and stir until the cheese melts. Remove the pan from the heat.
Unroll the pie crusts on a clean, flat surface. Using a 4-inch round pastry cutter, cut circles from the dough (combine the scraps, roll them out, and cut again until all the dough is used). You should have twelve 4-inch rounds.
Spoon about 2 tablespoons of the beef mixture into the center of each circle. Fold the dough over and use a fork to seal the curved edge.
Transfer the empanadas to the prepared pan, in a single layer, not touching each other. Brush with the egg.
Bake for 15 to 20 minutes, until golden brown (it’s OK if some burst open, it makes for a rustic presentation!).
Cool slightly before serving with salsa.

Nutrition