beef and cheese

Upgrade your dinner game with this recipe for cheesy beef empanadas from Delish.com! They're hard to resist.

Cheesy Beef Empanadas

c. all-purpose flour,

kosher salt

baking powder

c. butter,

water

olive oil

yellow onion, chopped

garlic,

beef

tomato paste

oregano

cumin

paprika

Kosher salt

black pepper

c. chopped tomatoes

jalapeños

c. Cheddar

c. Shredded Monterey Jack

Egg wash,

cilantro,

Sour cream,

This a great recipe!! I did use the cheat of buying the premade empanada discs.

Thanks so much for the recipe! Liked that it was mainly tasty beef and cheese - even my picky eater at home enjoyed these! Never thought I'd be able to make empanadas from scratch :) Didn't have tomato paste but I added a bit more oregano and garlic powder to taste. Soo delicious!

Never made dough from scratch but it was super easy. I forgot the cheese ( I know how does someone forget the cheese) but added it on top before the oven. Came out very tasty

This was the worse online recipe ive ever used. The dough was soup. I had to add 5 more cups of flour. 

I had just enough butter or I would have thrown it away and looked for anither recipe.

these were good, just tasted like an italian dish rather than latin

These where so good! I was out of oregano but I used dried parsley and they were still great!!! I also added some chili powder to my meat.

I used a 3-inch biscuit cutter so there wasn't much room for filling.  Next time I will cut the circles much bigger so I can have more filling.  The filling was good, we just wanted more.  I also cut the jalapenos to 1/4 cup to cut down on the spiciness.

https://streaming.hearstdigitalstudios.com/manual_upload/5900e095d5593031a059d5af/mp4/Cheesy_Beef_Empanadas_FINAL_1493229737_4000_hd_v3.mp4

Everything you could ever want in one convenient pocket.

Cheesy Beef Empanadas Are The Greatest Handheld Food

375 g plain flour,

salt

g butter,

garlic, crushed

beef mince

Salt

100 g chopped tomatoes

g Cheddar

g Monterey Jack

coriander,

In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.&nbsp;

Wrap in cling film and refrigerate for at least 1 hour.&nbsp;

Make Dough

Preheat oven to 200°C (180ºC fan) and line two large baking trays with parchment paper.

In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.

Place dough on a lightly floured surface and divide in half.&nbsp; Roll one half out to half centimetre&nbsp;thick. Using an 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.&nbsp;

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.&nbsp;

Place empanadas on prepared baking trays and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.&nbsp;

Garnish with coriander and serve with sour cream.

For Oven

&nbsp;In a large pan over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.

Place dough on a lightly floured surface and divide in half.&nbsp; Roll one half out to half centimetre&nbsp;thick. Using a 11cm round cookie cutter, cut out rounds. Repeat with remaining dough. Reroll scraps once to cut out more rounds.&nbsp;

Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in centre and top with cheddar and Monterey. Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash.&nbsp;Repeat with remaining filling and dough.&nbsp;

Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch,&nbsp;and cook in batches at 200°C for 10 minutes.

For Air Fryer

Last year, I asked my followers to send me their favorite football dips, and I got an amazing taco dip from Coach Joe . He made it with ground turkey and it&#039;s very similar to this dip that I’ve created for you today. I will post that on my blog website soon as well. But, I decided to change up the ingredients a little bit and use ground beef instead of turkey for a similar yet taco dip! This recipe is absolutely delicious, creamy and beefy! I used ground beef, cream, cheese, Ro-Tel, and a few more sneaky little ingredients to make the best dip for your next party. Let’s make it.

Beefy Creamy Taco Dip

oz colby jack cheese (freshly shredded)

1- 1.5 lbs ground chuck

whipped cream cheese

red onion (chopped)

oz packet taco seasoning

oz Rotel diced tomatoes & green chilis (divided)

For dipping: Scoop Fritos

In a pan with olive oil add the ground chuck

break it up using a wooden spoon or meat masher.

Then shake over the taco seasoning and pour in only the juice from the can of Ro-tel.

Sauté that on medium-high until the meat is browned .

In a pie plate or an 8x8 add the cream cheese to the bottom of the dish and evenly spread it out.

Top the cream cheese with the cooked ground beef meat and evenly spread it out.

On top of the meat evenly sprinkle over the chopped onions and the Rotel tomatoes and green chilis.

Lastly, FRESHLY shred your colby jack cheese and evenly spread it out, so the cheese covers the entire top of the dish.

Bake at 350°F for 15 minutes.

Serve with scoop Fritos or Tostitos.

All the best flavors of Italy in a one pot meal, Easy Cheesy Rotini Bake! In this recipe we&#39;re going to create a quick sauce with ground beef, onions, garlic, seasoning, and San Marzano tomatoes, and let it simmer on the stove. Then we&#39;re going to create ricotta balls, using my signature blend that I use for my lasagna soup, lasagna, and more. Made with ricotta, herbs, and cheeses, rolly rolly and pop them on top. Bake it in the oven and then you have a meal that is worthy of a Sunday but easy enough to make on a weeknight. 

Easy Cheesy Rotini Bake🍝

rotini pasta

onion

garlic

basil

oregano garlic

black pepper red pepper

tomatoes

pasta water

milk mozzarella

ricotta

In a skillet with high sides, brown up ground beef, onions, garlic, seasoning with olive oil.

Add a can of crushed tomatoes & about 1/4 cup of water in the can and swirl to get the rest of the tomatoes out into the skillet. Bring to a boil.

Boil the rotini until 1-2 minutes before al dente, then add the rotini and 1 cup of pasta water to the skillet. Simmer for about 3-5 minutes.

Mix together the ricotta,  mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls.

Turn the heat off and add the cheese balls immediately into the skillet. Cover the skillet with 2 cups of whole milk mozzarella.

Bake uncovered at 400° F for 20 minutes. Then, broil another minute to brown the cheese.

Serve the best dinner ever! Make it!

https://www.youtube.com/watch?v=F8g-DHVYXwI

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Cheesy Beef Empanadas

Cheesy Beef Empanadas

Beefy Creamy Taco Dip

Easy Cheesy Rotini Bake🍝

Top 4 beef and cheese recipes from across the web

The most viewed beef and cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Beef Empanadas

Cheesy Beef Empanadas

Beefy Creamy Taco Dip

Easy Cheesy Rotini Bake🍝

The most viewed beef and cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine