Beef Empanadas

Enjoy dinner tonight with these delicious ground beef and vegetable empanadas recipe that's baked using Pillsbury® refrigerated pie crusts - ready in just 45 minutes.
Prep 20 Minutes
Total Time 45 Minutes
Servings 6

Ingredient List

  • 1 lb lean (at least 80%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • 1 egg, beaten
Recipe Continues Below


  1. Heat oven to 400°F. In 12-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
  2. On ungreased large cookie sheet, unroll pie crusts. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
  3. Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each; brush with beaten egg.
  4. Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve.

Expert Tips

  • If you like cilantro, chop 2 tablespoons, and add it to the empanada filling with the tomatoes.


  • 1 Serving Calories 480 (Calories from Fat 250);  Total Fat 28g (Saturated Fat 12g ,Trans Fat 1/2g);  Cholesterol 100mg;  Sodium 720mg;  Potassium 180mg;  Total Carbohydrate 36g (Dietary Fiber 1g ,Sugars 2g);  Protein 19g
  • % Daily Value: Vitamin A 10%;  Vitamin C 10%;  Calcium 10%;  Iron 10%
  • Exchanges: 2 1/2 Starch;  4 Fat
  • Carbohydrate Choice: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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