Empanadas are a beloved culinary tradition in Latin American cuisine, celebrated for their versatility, portability, and satisfying flavors. The Spanish word “empanada” translates to “wrapped in bread,” which aptly describes these delicious pockets of dough filled with savory or sweet ingredients. While the origins of empanadas trace back to Moorish influences in Spain, they evolved and gained widespread popularity in Latin America through centuries of cultural exchange. Today, variations of empanadas can be found throughout the region, from Argentina and Chile to Mexico and the Caribbean, each reflecting its cultural and regional diversity.
The Beef and Cheese Empanada Filling pays homage to this rich heritage while providing a contemporary twist with its comforting combination of hearty beef and melted cheese. The use of ground beef as a filling originates from countries like Argentina and Uruguay, where empanadas are often stuffed with minced meat, seasoned with bold spices, and occasionally blended with vegetables. Cheese, on the other hand, is a flavorful addition that offers a creamy richness and modern appeal to the traditional beef mixture. Together, beef and cheese create a twofold explosion of flavor and texture, delivering a filling that’s both satisfying and indulgently delicious.
This recipe combines simple, accessible ingredients to create a flavorful filling that anyone can prepare at home. Lean ground beef serves as the foundation, while finely chopped yellow onions and freshly minced garlic create a fragrant and savory base. The spicing is kept balanced but bold—ground cumin and smoked paprika infuse warm, earthy undertones, while a touch of chili powder adds a subtle kick. Tomato sauce ties the mixture together with a gentle acidity and juicy texture, preventing the filling from feeling too heavy or dry.
To elevate the richness of the filling, sharp cheddar cheese is added at the end, melting into the beef mixture as it cools slightly. This final step is where the magic happens—the gooey cheese binds the filling, bringing a luscious, creamy element to every bite. A sprinkle of sea salt and freshly cracked black pepper seals the seasoning, making the filling irresistibly savory.
Beyond its incredible flavor, this beef and cheese filling is also highly adaptable. For those who enjoy a spicier kick, chopped jalapeños or a dash of cayenne pepper can be incorporated during cooking. A pinch of cinnamon, a common addition in some Latin American beef dishes, can add a surprising hint of warmth and complexity. For a dairy-free version, plant-based cheese alternatives work beautifully.
One of the best aspects of this recipe is its versatility. Once you’ve prepared the filling, it can be used not only for empanadas but also as a topping for baked potatoes, a filling for quesadillas, or even a hearty stuffing for bell peppers. It also pairs well with various dipping sauces, such as chimichurri, guacamole, or sour cream.
Whether you’re looking to host a family gathering or serve up an appetizer at your next party, this Beef and Cheese Empanada Filling delivers a taste of tradition with a comforting, cheesy twist. It encapsulates the heart and soul of Latin American cuisine while leaving plenty of room for personal creativity and flavor exploration.
Beef and Cheese Empanada Filling
Ingredients
1 tablespoon olive oil - extra virgin if possible for richer flavor- 1 medium yellow onion - finely chopped
- 2 cloves garlic - minced
- 450 grams ground beef (minced beef) - preferably lean
- 1 teaspoon cumin - ground
- 1 teaspoon paprika - preferably smoked
- 0.5 teaspoon chili powder - adjust to taste
- 0.5 cup tomato sauce - fresh if available
- 1 cup cheddar cheese - sharp, grated
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Increase the heat to medium-high and add the ground beef. Brown the beef, breaking it up with a spatula until it’s cooked through, about 10-12 minutes. Drain excess fat if necessary.
- Season the beef with ground cumin, smoked paprika, and chili powder. Stir in the tomato sauce, bringing the mixture to a simmer. Let it cook for about 5 minutes until thickened.
- Remove from heat and fold in the grated cheddar cheese until melted and combined. Season with salt and pepper to taste.
- Let the filling cool slightly before using it to fill your empanada dough. The filling can be prepared a day ahead and stored in the fridge.
Notes
- For an extra layer of flavor, add a pinch of cinnamon to the beef while browning.
- For a spicier kick, chop and add fresh jalapeños.
- To make this recipe dairy-free, substitute the cheese with a plant-based alternative.
