Beef Empanadas

Beverley Williams


These are great for parties and get togethers.


★★★☆☆ 1 vote

30 Min
20 Min


  • 1 lb
    ground beef
  • 1 clove
    garlic, minced
  • 1 small
    onion, chopped small
  • 1/2 small
    green bell pepper, chopped small
  • 6
    black olives, chopped small
  • 1/2 c
  • 8 oz
    tomato sauce
  • 1/2 tsp
  • 1/8 tsp
  • 1/2 tsp
  • 1/8 tsp
  • 1 tsp
  • 1 Tbsp
  • 2 can(s)
    pilsbury grands refrigerated biscuit dough (8 biscuits each)

How to Make Beef Empanadas


  1. In a large skillet, heat oil on medium. Saute the onion, bell pepper and garlic until soft, 5 to 7 minutes. Crumble the beef into the skillet. Cook stirring often until the meat is completely browned. About 7 to 10 minutes.
  2. Stir in remaining ingredients except biscuit dough. Reduce heat to low. Cover and simmer for 10 minutes or until heated through.
  3. While beef is simmering, Open the biscuits. Separate the dough into 16 biscuits. With a serrated knife, cut each biscuit in half horizontally to make 32 rounds.
  4. Roll each round to make a 4 inch circle. Spoon 2 Tbsp. of the beef mixture onto the center of each circle.
  5. Fold the dough over the beef filling. Press the edges with a fork to seal,
  6. Place on a cookie sheet. Cook at 350 degrees for 15 to 20 minutes or until golden brown. Serve warm.

Printable Recipe Card

About Beef Empanadas

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican

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