Cheesy Beef Empanada Filling
Recipe Introduction
Ever found yourself craving something proper savoury? Fancy a bit of South American flair? Let's talk about a sensational beef and cheese empanada filling ! Trust me, this recipe is a game changer.
Quick Hook
This isn't just any beef empanada recipe . This is comfort food elevated. Get ready for a flavour explosion with perfectly seasoned beef and gooey, melted cheese.
Brief Overview
Argentinian empanadas are iconic for a reason. This recipe brings that classic flavour to your kitchen with an easy empanada filling .
It's a simple recipe, taking only about 50 minutes from start to finish and yields enough filling for about 12 empanadas.
So grab your apron and let's get started!
Main Benefits
Beyond the incredible taste, this savory beef filling is packed with protein and essential nutrients. Serve these at your next gathering, or make them for a satisfying weeknight meal.
This recipe is special because of its balance of flavour, ease of preparation, and crowd pleasing appeal. It's the best empanada filling , honestly!
Ready to dive into the good stuff? Let's look at what you need to create the perfect cheese empanada filling .
Grab a pound of ground beef, some cheddar, some mozzarella, plus a few other bits and bobs, and let's make some magic.
Let's Talk Ingredients & Gear, Mate!
Alright, so you're itching to make a proper beef and cheese empanada filling , eh? Brilliant choice! Making Argentinian empanadas might seem a bit daunting, but trust me, it's easier than navigating the tube during rush hour.
Honestly, most of the magic is in the flavour, and that starts with good ingredients.
Main Players in Our Beef Empanada Drama
Right, let's get down to brass tacks. Here's what you'll need for a cracking ground beef filling :
- Olive oil: 1 tablespoon (15 ml) - Just the standard stuff will do, nothing fancy.
- Yellow Onion: 1 medium (chopped) - About 1 cup when chopped. A good onion is the foundation for a savory beef filling . You want it nicely sweet and golden when cooked.
- Green Bell Pepper: 1 medium (chopped) - Again, about 1 cup . Gives a lovely bit of freshness and crunch.
- Garlic: 2 cloves , minced - The more garlic, the better, I reckon. Though maybe don't tell everyone after you've eaten them.
- Ground Beef: 1 pound (450g) - An 80/20 blend is grand. It's got enough fat to keep things juicy, but not so much you're draining off gallons.
- Chili Powder: 1 teaspoon (5ml) - For a bit of warmth.
- Smoked Paprika: 1/2 teaspoon (2.5ml) - Adds a lovely smoky depth.
- Ground Cumin: 1/4 teaspoon (1.25ml) - Earthy and delicious.
- Dried Oregano: 1/4 teaspoon (1.25ml) - A classic herb for a reason.
- Red Pepper Flakes: 1/4 teaspoon (1.25ml) (optional) - Only if you want a bit of a kick in your pants!
- Salt: 1/2 teaspoon (2.5ml) (or to taste) - Seasoning is KEY!
- Black Pepper: 1/4 teaspoon (1.25ml) (or to taste) - Freshly ground is always best.
- Diced Tomatoes: 1 can (14.5 ounce/400g) (undrained) - Adds acidity and moisture.
- Beef Broth: 1/4 cup (60ml) - Keeps it all nice and saucy.
- Fresh Parsley: 2 tablespoons (30ml) (chopped) - Adds a pop of freshness at the end.
- Cheddar Cheese: 1 cup (113g) (shredded) - A sharp cheddar works wonders.
- Mozzarella Cheese: 1 cup (113g) (shredded) - For that lovely cheesy pull.
Spice It Up Seasoning Notes
Honestly, you could get away with just salt, pepper, and chili powder. But the smoked paprika and cumin really take this beef and cheese empanada filling to the next level.
Experiment and find your perfect easy empanada filling spice blend!
Kit Bag - Essential Tools
You don't need a fancy kitchen to whip this up. Just a few basics:
- A decent skillet or Dutch oven.
- A wooden spoon or spatula.
- Measuring cups and spoons (though I often just wing it, you know?).
And that's it! Now, let's get cracking on the actual cooking, eh?
Cooking Method: Beef and Cheese Empanada Filling, Sorted!
Alright, let's talk beef and cheese empanada filling . Honestly, there's nowt better than a homemade empanada, is there? It's proper comfort food.
I always think back to that time in Buenos Aires. They make a killing with the best Argentinian empanadas . My family always loved homemade empanada recipe and I've been trying to nail it ever since.
Prep Steps: Get Your Ducks in a Row
First things first, the mise en place , yeah? Chop your onion and bell pepper nice and small. Mince that garlic .
Get your spices lined up. I always measure everything out beforehand. It saves loads of time, you know? This way, you'll have easy empanada filling in no time! Safety wise, just watch your fingers with that knife, yeah? We don't want any A&E trips.
step-by-step: Let's Get Cooking!
- Heat 1 tablespoon olive oil in a large skillet. Cook chopped onion and bell pepper until soft, about 5 minutes .
- Add 2 cloves minced garlic and cook until fragrant, around 1 minute .
- Brown 1 pound ground beef in the skillet, breaking it up. Drain any fat.
- Stir in 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, 1/4 teaspoon oregano, 1/4 teaspoon red pepper flakes (if using), 1/2 teaspoon salt , and 1/4 teaspoon black pepper . Cook 1 minute .
- Add 1 (14.5 ounce) can diced tomatoes and 1/4 cup beef broth . Simmer for 20 minutes , covered, until thickened.
- Remove from heat and stir in 2 tablespoons chopped fresh parsley .
- Mix in 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted.
- Cool completely before filling your empanadas, remember this for avoiding the dough to become soggy.
Pro Tips: Level Up Your Empanada Game
Cool the filling completely! Otherwise, your pastry will be soggy. Trust me, I've been there! As for common mistakes? Overfilling is a killer.
Don't be too greedy! A good beef empanada recipe hinges on a good ground beef filling . For a cheat? Make this filling a day ahead.
It actually tastes even better the next day. A simple cheese empanada filling is delicious too, but this recipe brings it all.
Don't forget that empanada dipping sauce and empanada variations are endless! A savory beef filling is always a winner. The secret for the best empanada filling is to let the filling cool.
Now go on, get baking!
Recipe Notes
Plating Like a Pro: Serving Suggestions for Your Beef Empanada Recipe
Honestly, presentation matters, right? These Argentinian empanadas are already gorgeous, but a little extra flair never hurts. Think about plating them on a wooden board with some chopped parsley sprinkled around.
Maybe a small bowl of empanada dipping sauce on the side for that extra bit of yum.
Why not try pairing your golden brown empanadas with a crisp, green salad? It cuts through the richness of the cheese empanada filling beautifully.
And for drinks? A cold Argentinian Malbec or even just a refreshing lemonade works a treat!
Storing Your Savory Goodness: Storage Tips
You know how it is, sometimes you make too much. No worries, these homemade empanadas (well, the filling at least) are great for leftovers.
For refrigeration, pop the cooled beef and cheese empanada filling into an airtight container. It'll keep happily in the fridge for up to 3 days.
Need longer? Freezing is your friend! Spoon the cooled filling into freezer bags, flatten them out (to save space, innit?), and freeze for up to 2 months.
To reheat, just thaw it overnight in the fridge, then gently warm it through in a pan on the stove. Just like you made it fresh!
Remixing Your Recipe: Variations
Fancy a bit of a change? This easy empanada filling is surprisingly adaptable.
Trying to cut back on the meat? Swap half the ground beef filling with some cooked lentils for a veggie boost.
Or, if you're feeling fancy, add a dash of smoked paprika for a deeper flavour.
You know? You can switch up the cheeses to make different empanada variations . Some Monterey Jack or Pepper Jack could be amazing
Nutrition Nuggets: Simplified Nutrition Basics
Alright, let's keep it real, these are comfort food. But that does not mean we can not be smart about it.
You're getting a good dose of protein from the beef and cheese, which is fab for keeping you full. The tomatoes add some vitamins and the spices? Well, they're good for flavour and a little bit of goodness too.
Each serving has around 280 calories , but remember that is an estimate. This beef and cheese empanada filling recipe can be part of a balanced meal.
Enjoy it, but maybe don't eat them every day, yeah?
So there you have it. All the little extras to make your best empanada filling experience even better. Now go get cooking, and don’t be afraid to get a little creative.
You got this!
Frequently Asked Questions
Can I make the beef and cheese empanada filling ahead of time? I'm a bit of a busy bee!
Absolutely! This cheesy beef empanada filling is perfect for making ahead. In fact, it’s often even better the next day as the flavors have had more time to meld together a bit like a good Sunday roast after a few hours!
Just store it in an airtight container in the fridge for up to 2 days and give it a good stir before using.
What's the best way to prevent my beef and cheese empanadas from being soggy? No one likes a soggy bottom!
A soggy empanada is a culinary crime! The key is to make sure your beef and cheese empanada filling has cooled completely before you start filling your empanada dough. Also, don’t overfill them; too much moisture will seep into the dough.
Give that filling plenty of time to chill out in the fridge beforehand, and you'll be golden.
I'm not a huge fan of cheddar. What other cheeses can I use in this beef and cheese empanada filling recipe?
No worries, cheese preferences are a personal thing! Monterey Jack, Pepper Jack (if you like a bit of a kick), or even a mild provolone would work beautifully in this beef and cheese empanada filling. You could even try a blend of cheeses for a more complex flavour get creative and find your perfect combo!
Can I freeze this beef and cheese empanada filling? I like to batch cook, you see!
Batch cooking is a brilliant idea! Yes, this cheesy beef empanada filling freezes exceptionally well. Let it cool completely, then transfer it to a freezer safe container or bag, pressing out any excess air. It can be stored in the freezer for up to 3 months. Just thaw it in the fridge overnight before using.
You might need to drain off a little excess liquid after thawing.
Any tips for making this beef and cheese empanada filling healthier? I'm trying to be good but still want comfort food!
You can absolutely lighten this up without sacrificing flavour! Use leaner ground beef (90/10), and consider adding some finely chopped veggies like zucchini or mushrooms to bulk up the filling. Opt for low-fat cheese or reduce the amount of cheese slightly.
You can also bake the empanadas instead of frying to cut down on the fat. And remember portion control even healthy food is best in moderation!
My family loves a bit of spice, how can I add more heat to this beef and cheese empanada filling?
Spice is the variety of life! For an extra kick, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the beef mixture. Finely chopped jalapeños or a dash of hot sauce, like Tabasco or Cholula, will also do the trick.
You could even use spicy chorizo instead of some of the ground beef for a smoky heat. Just remember to taste as you go and adjust to your preferred level of "wowser!"
Cheesy Beef Empanada Filling
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 calories |
|---|---|
| Fat | 18g |
| Fiber | 2g |
