These oven baked 4-ingredient beef empanadas are exactly the kind of easy, comforting appetizer that feels special without turning dinner into a project. My dad used to make a version of these on cool fall weekends, and I still love how a few shortcut ingredients can turn into something warm, flaky, and crowd-pleasing. They’re perfect for game day, casual entertaining, or a simple weeknight snack when you want big savory flavor with very little effort.
Serve these empanadas warm with salsa, sour cream, queso, or guacamole for dipping. If you want to turn them into more of a meal, pair them with a simple green salad, Mexican rice, black beans, or a bowl of tortilla soup. They also fit right in on an appetizer spread with chips, veggie trays, and sparkling water or cold beer.
Oven Baked 4-Ingredient Beef Empanadas
Servings: 8 servings
Ingredients
1 pound ground beef
1 cup shredded cheddar cheese
1 can refrigerated biscuit dough or crescent dough
1/2 cup salsa
Directions
1. Preheat the oven to 375°F and line a baking sheet with foil or parchment for easy cleanup.
2. In a skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles as it cooks. Drain any excess grease, then stir in the salsa and let the mixture cool for a few minutes.
3. Separate the dough and flatten each piece slightly. Spoon a small amount of the beef mixture onto one side of each round, then top with a little shredded cheddar.
4. Fold the dough over the filling to make half moons and press the edges firmly with a fork to seal.
5. Bake for 12 to 15 minutes, or until the empanadas are puffed and golden brown. Let them cool slightly before serving.
Variations & Tips
Use crescent dough: Crescent roll dough gives these a softer, flakier finish, while biscuit dough makes them a little heartier. Either works well, so use whatever is easier to grab at the store.
Switch the cheese: Monterey Jack, pepper jack, or a Mexican blend are all great here. If you want a little more kick, pepper jack is an easy upgrade.
Make-ahead tip: Cook the beef mixture a day ahead and keep it in the fridge. That way, assembly takes just a few minutes when you’re ready to bake.
Don’t overfill: It’s tempting to pack in extra filling, but using a small amount helps the empanadas seal properly and keeps the cheese from leaking out onto the pan.
Freezer shortcut: Assemble the empanadas and freeze them in a single layer before baking. Once solid, transfer them to a freezer bag and bake straight from frozen, adding a few extra minutes to the cook time.