easy beef empanadas

Name: Easy Beef Empanadas
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 package(s) refrigerated pie crusts (2 crusts); 1 package(s) Hormel beef roast au jus; 1 can(s) Stokes green chile sauce with pork; 8 ounce(s) Monterey Jack or sharp cheddar cheese, shredded; Mexican spice blend, optional; olive oil

(4 RATINGS)

1.21K Pinches 19 Photos

Silka Clark

Denver, CO

Updated on Jun 28, 2024

I love inventing recipes where I can throw together a few ingredients in a few minutes and end up with something amazing. These are so easy and so good! My husband and teenage son can eat two, so they are very satisfying for big appetites.

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Easy Beef Empanadas topped with sour cream and avocado.

Blue Ribbon Recipe

Try these beef empanadas if you're looking for a shortcut dinner recipe. Once baked, the pie crust is very flaky. It's stuffed with shredded beef, green chili sauce, and cheese. They're large and one is a good serving. Cut the slices of dough in half to serve as an appetizer. Add toppings, like sour cream, guacamole, avocado, or tomatoes, and you'll have an easy and tasty dinner.

— The Test Kitchen

prep time 10 Min

cook time 30 Min

method Bake

yield 4 serving(s)

Ingredients

1 package refrigerated pie crusts (2 crusts)
1 package Hormel beef roast au jus
1 can Stokes green chile sauce with pork
8 ounces Monterey Jack or sharp cheddar cheese, shredded
Mexican spice blend, optional
olive oil

How To Make easy beef empanadas

Test Kitchen Tips

There will be extra filling. This recipe can easily be doubled with an additional box of pie crust.

Step 1

Preheat oven to 425 degrees F. Let the pie crusts sit on the counter for at least 5 minutes.

Step 2

Follow package directions and microwave beef roast for 4 minutes.
Step 3

After letting the beef roast cool in the microwave for a few minutes, remove the beef from the microwave. Take the meat out of the package. Place in a separate bowl and roughly shred the beef with a fork. Reserve the au jus for later.
Step 4

On a cookie sheet covered with parchment paper, unroll a pie crust. Stretch the pie crust slightly larger than the original size and lightly roll it.
Step 5

Cut the crust into 4 equal parts and spread them out. On another piece of parchment paper, roll out and cut the second pie crust in the same manner as the first and set aside.
Step 6

Leaving space around the edges, put about 2 Tbsp of cheese on each piece of dough.
Step 7

Spread 2 Tbsp of shredded beef on top of the shredded cheese.
Step 8

Spoon 2 Tbsp of green chile sauce on top of the beef.
Step 9

Add about 2 Tbsps more of the shredded cheese on top of the chile sauce. Sprinkle with a little bit of a Mexican spice blend (optional).
Step 10

Brush the edges of one of the crusts with a little au jus.
Step 11

Then, top the empanada with another piece of pie crust. Seal edges with a fork. Repeat the process with the other three empanadas.
Step 12

Score the top of the empanadas with two small slits. Brush the top of the empanadas with olive oil. Sprinkle with a little bit of a Mexican spice blend (optional).
Step 13

Bake at 425 degrees for 25 - 30 minutes.
Step 14

Cool slightly on the cookie sheet. Serve with your favorite toppings such as avocado, sour cream, and tomatoes.
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