Ingredients:
2 tablespoons olive oil
1 small white onion, diced
1 jalapeño, deseeded and diced (optional)
2 garlic cloves, minced
1 lb ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin powder
1 teaspoon ground dried oregano
12-15 6-inch round empanada wrappers*
8 oz Colby jack cheese, freshly grated
1 egg
2 tablespoons water
Instructions:
Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat, or spray with non-stick spray.
Heat olive oil in a large skillet over medium heat.When the onion is transparent, add it chopped and sauté it. Cook for a further three minutes after adding the jalapeño. When aromatic, add the minced garlic and simmer.
Add the ground beef to the skillet and sprinkle in the salt, black pepper, cumin powder, and dried oregano. Stir to combine.
Cook the beef, breaking it up and stirring often, until it turns dark brown and is fully cooked. Drain off the rendered fat, set the pan aside, and let it cool for 10 minutes.
Once the beef mixture has cooled, spoon a portion of it into the center of an empanada wrapper. Add a tablespoon of freshly grated Colby jack cheese on top.
Fold the empanada wrapper in half, pinching the edges around the border. You can twist the edges into a classic empanada border or use a fork to press and seal the edges.
Place the empanadas on the prepared baking sheets, leaving some space between them. In a small bowl, beat the egg and water together, then brush it over the empanadas.
Bake the empanadas for 25 to 27 minutes, or until they turn light and golden on top. Before serving, take them out of the oven and allow them to cool for ten minutes.
Enjoy these delicious Cheesy Beef Empanadas as a savory treat!
Note: *You can find pre-made empanada wrappers at most grocery stores or make your own using a basic empanada dough recipe.