0 Cart Account

Menu

Recipes > Appetizer

Print

Chili Cheese Empanadas

Prep Time

20 minutes

Cook Time

20 minutes

Servings

10-12 people

Savory chili and cheese baked into flaky dough, these Chili Cheese Empanadas by The Beach House Kitchen are incredibly delicious and so easy to make.

Chili Cheese Empanadas

Shop Tony's Flavors In This Recipe

Ingredients

  • 1 Pound Ground Beef

  • 1/2 Cup Yellow Onion, Chopped

  • 1/2 Cup Tony’s Original Chili Seasoning Mix, or Mild Seasoning Mix

  • 8 Ounces Tomato Sauce

  • 1/2 Cup Water

  • 1/2 Cup Pinto Beans, Drained

  • 1 1/2 Cups Cheddar Jack Cheese, Freshly Shredded

  • 22 Frozen Empanada Dough Discs for Baking, Thawed

  • 1 Large Egg Plus 1 Tablespoon Water, Mixed Together for Egg Wash
  • Clear

Directions

  1. Preheat oven to 375°F.
  2. Line two large baking sheets with parchment paper and set aside.
  3. In a large, deep skillet over medium-high heat, add ground beef and onions. Break up the meat with a wooden spoon. Cook until the meat is no longer pink and the onions are translucent. Drain the fat.
  4. Return the skillet to medium-high heat and add the 1/2 cup of Tony’s Chili Seasoning Mix, tomato sauce and water. Bring to a boil. Reduce the heat to a simmer and continue to cook for 5 minutes, stirring often. Add the beans and cook for 2 minutes until warmed through. Remove from the heat and let cool slightly.
  5. Place a few of the thawed empanada shells on a flat surface. Scoop about two tablespoons of the meat mixture in the middle of each dough round and top with some of the shredded cheese. Lightly moisten the edges of the dough round with some water. Fold the dough round in half over the filling, pressing the edges with your fingers and then use a fork to crimp the edges together. Repeat with all of the dough rounds.
  6. Place the empanadas on the prepared baking sheets. Brush each empanada lightly with egg wash. Bake until warmed through and golden brown, about 20 minutes.
  7. Serve and enjoy!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Jambalaya Creole Cauldrons

Jambalaya Creole Cauldrons

This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…

Get Recipe
Bacon Honey BBQ Wings

Bacon Honey BBQ Wings

These Honey Bacon BBQ Wings by @TFTI.BBQ are what happens when flavor doesn’t hold back.🔥

Get Recipe