Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 1 green bell pepper, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 blend is ideal) (450g)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml)
  • 1/4 teaspoon ground cumin (1.25ml)
  • 1/4 teaspoon dried oregano (1.25ml)
  • 1/4 teaspoon red pepper flakes (optional, for a bit of a kick) (1.25ml)
  • 1/2 teaspoon salt (2.5ml), or to taste
  • 1/4 teaspoon black pepper (1.25ml), or to taste
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1/4 cup beef broth (60ml)
  • 2 tablespoons chopped fresh parsley (30ml)
  • 1 cup shredded cheddar cheese (113g)
  • 1 cup shredded mozzarella cheese (113g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  3. Stir in chili powder, smoked paprika, cumin, oregano, red pepper flakes (if using), salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant. Add diced tomatoes (undrained) and beef broth.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Remove from heat and stir in chopped parsley.
  6. Add cheddar and mozzarella cheese. Stir until cheese is melted and incorporated evenly into the mixture.
  7. Allow the beef and cheese empanada filling to cool completely before using it to fill your empanadas. This will prevent the dough from becoming soggy.