Pioneer Woman Beef Enchilada Empanadas

Pioneer Woman beef enchilada empanadas turn ground beef, green chiles and melty Monterey Jack into golden, flaky hand pies in 1 hour. Try this easy weeknight Tex-Mex dinner for game day, potluck night or party night, since it uses frozen wrappers and just one skillet.

Let the beef filling cool for about 5 minutes before you stir in the cheese and spoon it onto the dough. Skip that and the hot filling softens the wrappers, so they tear and leak while baking.

A little flour cooked into the beef thickens the enchilada sauce, so the filling stays saucy without soaking through the crust. A crisp lime slaw on the side then cuts the richness, and the whole plate comes together with just one skillet and one bowl.

Pioneer Woman Beef Enchilada Empanadas

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

520

kcal

Saucy beef enchilada filling is sealed inside golden, flaky pastry and baked until crisp at the edges. A tangy lime slaw on the side keeps every bite fresh and balanced.

Ingredients

• 3 tbsp. olive oil
  

• 1/2 red onion, half thinly sliced and half finely chopped
  

• 1/2 lb. ground beef
  

• 1 1/2 tsp. kosher salt
  

• 1 tbsp. all-purpose flour
  

• 1 (10-ounce) can red enchilada sauce
  

• 1 (4-ounce) can diced green chiles
  

• 1/2 c. shredded Monterey Jack cheese (about 2 oz.)
  

• 12 frozen empanada wrappers, thawed
  

• 1 large egg, beaten
  

• Juice of 1 lime
  

• 1/2 tsp. black pepper
  

• 1 (14-ounce) bag slaw mix
  

• 3 tbsp. fresh cilantro, chopped
  

Directions

• Preheat the oven: Position racks in the upper and lower thirds of the oven and preheat to 375°F. Then line 2 baking sheets with parchment paper.
• Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add the chopped red onion and cook about 2 minutes until it starts to soften. Stir in 1/2 pound ground beef and 3⁄4 teaspoon kosher salt, then cook 3 to 5 minutes, breaking up the meat, until browned.
• Make the filling: Sprinkle 1 tablespoon flour over the beef and stir for 1 minute. Then add the 10-ounce can of red enchilada sauce and the 4-ounce can of diced green chiles, and simmer 2 to 3 minutes until thickened.
• Cool and add cheese: Take the pan off the heat and let the filling cool slightly, about 5 minutes. Once it stops steaming, stir in 1/2 cup shredded Monterey Jack.
• Fill the empanadas: Roll each of the 12 thawed empanada wrappers into a 5-inch round, then brush the outer edges with beaten egg. Spoon about 1 1/2 tablespoons of filling just off-center, fold the wrapper over, and crimp the edges with a fork.
• Bake until golden: Arrange the empanadas 1 inch apart on the prepared baking sheets and brush the tops with more beaten egg. Bake about 30 minutes until golden brown, switching the pans halfway through.
• Toss the lime slaw: While the empanadas bake, whisk the lime juice, 1/2 teaspoon black pepper, 2 tablespoons olive oil and 3⁄4 teaspoon salt in a large bowl. Then toss in the 14-ounce bag of slaw mix, 3 tablespoons chopped cilantro and the sliced red onion, and serve alongside the empanadas.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works fine here. It's leaner, so add an extra teaspoon of olive oil to the pan so the filling doesn't dry out.

How do I store and reheat leftover empanadas?

Keep baked empanadas in an airtight container in the fridge for up to 3 days. Reheat them on a baking sheet in a 350°F oven until hot, since the microwave makes the crust soggy.

Can I bake these in an air fryer?

An air fryer works well if you cook them in a single layer without crowding. Check them early, because the smaller space browns the crust faster than a regular oven.

Can I use a different cheese?

Pepper jack adds a little heat, and a Mexican cheese blend melts just as nicely. Shred the cheese yourself when you can, because it melts smoother than the bagged kind.

What's the most common mistake with this recipe?

Overfilling the wrappers is the big one, since extra filling pushes out and breaks the seal in the oven. Stick to about 1 1/2 tablespoons each and crimp the edges firmly.