My delicious empanadas are filled with a tasty combination of ground beef, onion, black beans and queso fresco. The kick from dipping them in my signature chimichurri is indescribable. They are fried or baked until golden brown and perfection. They’re loaded with flavor and guaranteed to become a weeknight favorite.


1 tablespoon vegetable oil

1 lb ground beef

1 package taco seasoning

1 tablespoon garlic powder

1 medium onion, chopped

15 oz can seasoned black beans

10 oz queso fresco cheese

14 oz empanada dough

1 cup of water to seal edges


Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and onion to the hot pan and cook until the beef is well browned, often stirring to separate meat. Add the can of black beans to beef. Season with taco seasoning and garlic powder turn off heat pour off any fat and let cool slightly.


For each empanada, spoon the filling into the middle of the dough and top with a generous amount of cheese, ensuring you have enough margin around the edge of the dough to fold it over and seal the empanada. You can also stretch the dough out a bit into an oval shape and put the filling on one half of the dough to make the folding process easier. Brush the edges of the dough circles with water. Fold the dough in half over the filling. Crimp edges with a fork to seal. Repeat these steps with all of the dough rounds until there is no leftover dough and enjoy!

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