Beef and cheese empanadas

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Beef and cheese Empanadas 



1 pound ground beef

1 medium onion (chopped)

4 cloves of garlic (1/2 tablespoon)

1 jalapeno (diced, remove stems and seeds)

1 teaspoon slap ya mama seasoning 

1 teaspoon black pepper

1 teaspoon oregano

½ teaspoon red pepper flakes 

¼ teaspoon chili powder

1 ½ teaspoons ground cumin

8 oz tomato sauce

1 cups sharp cheddar (shredded)

1 cups pepper jack cheese (shredded)

11.5 oz 5” empanada dough (we used 2 packs)

1 large egg 

1 tablespoon water


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Preheat the oven to 425°F.


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Meat mixture:


In a large skillet or cast-iron pan over medium heat, add ground beef, onion, jalapeno, and your seasonings. Stir and cook until the meat is no longer pink. Add in your garlic and cook for another minute or two. Drain grease, add in the tomato sauce, stir, cook for another 15 minutes, 


Eggwash:


In a small bowl, whisk egg and water together and set aside. 



Making the empanadas:


Wet the edges of the empanada dough lightly with water. Place a small amount of cheese in the middle of the dough. Add a heaping spoon full of the meat mixture and a little more cheese on top. Fold the dough in half, pinching the edges, and crimp them with a fork. Place on a baking sheet (i put them on parchment paper) brush them with egg wash and then bake them for 15 minutes or until they turn a golden brown. 


Remove from oven and enjoy!

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