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cheesy beef empanada

(1 rating)
Recipe by
Diane Atherton

This dish reminds me of beef empanadas. A bread filled with a meat mixture. I made this with a pizza dough. It could be made with other types of dough/bread and other meat combinations a well. Let your imagination take control! This made for a very hardy full of flavor meal! Hope you enjoy!

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For cheesy beef empanada

  • 1 lb
    ground beef
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 sm
    red bell pepper, seeded and chopped
  • 2 Tbsp
    olive oil
  • 1
    10-ounce can rotel diced tomatoes, (i used original)
  • 1 Tbsp
  • 1 Tbsp
    smoked paprika (or you can use plain)
  • 1/2 Tbsp
    cilantro, dried
  • 1 Tbsp
    fresh parsley, chopped fine
  • 1 Tbsp
    capers, chopped fine, optional
  • salt and pepper to taste
  • 1
    15-ounce can black beans, drained and rinsed
  • 1 lb
    colby jack cheese, shredded
  • frozen pizza dough (enough for a pie crust and top) i used homemade
  • coarse sea salt to sprinkle on top of pie
  • egg wash (1 egg, 1 t milk)
  • 1 1/8 c
    warm water
  • 1/2 tsp
    olive oil
  • 3 1/3 c
    all purpose flour
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 1 1/2 tsp
    active dry yeast

How To Make cheesy beef empanada

  • 1
    Brown ground beef; drain any grease.
  • 2
    Saute onions, bell pepper and garlic in olive oil until tender; add rotel tomatoes. Bring to a simmer and continue cooking about 5 minutes.
  • 3
    Combine meat and sauteed vegetable; add cummin, smoked paprika, cilantro, parsley and caper. Add black beans. Season to taste with salt and pepper. Continue to simmer to reduce liquid.
  • 4
    BREAD MACHINE PIZZA DOUGH: NOTE: I made a 1 1/2 lb loaf and had dough leftover. A 1 lb load would be plenty. For a 1 1/2 lb loaf. Add all ingredients to brand pan in the order given. Set on "Dough Only" feature. Start machine. When dough cycle is complete, remove dough to a floured board (if using immediently) and roll out into desired shape. Or, place in a bowl greased with olive oil, turn dough to coat and cover with plastic and refrigerate until ready to use.
  • 5
    Preheat oven to 400 degrees. Divide dough, a little more to line pie plate and less for top. Roll out to fit 9 inch pie plate; line plate with bottom dough, brush edge with egg wash, fill with meat filling. Place cheese on top of meat.
  • 6
    Roll out top dough to fit and brush inside edge of dough with egg wash and place on top of meat. Press edges together to seal. Trim excess dough. Brush top top with egg wash. Sprinkle with coarse salt if desired. Pierce top with fork.
  • 7
    Bake 25 to 30 minutes until golden brown. Cool 5 minutes before slicing.

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