Cheesy Beef Empanadas

Cheesy Beef Empanadaswith Salsa Roja

Having lived in Argentina, Chef Suzanne has a special affinity for empanadas, the savory South American turnovers stuffed with flavorful meats and veggies. There's no one right filling for these crispy hand pies, but we're pretty sure this repeat favorite Italian-inspired version is very right: beef sautéed with spinach and garlic, plus shredded mozzarella and Monterey Jack cheeses. Baked until golden and gooey, they're served with a warm salsa of tomato, jalapeño, and honey.

Serving size
3servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Calories700
Protein48g
Total Carb49g
Total Fat37g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • grape tomatoes
    grape tomatoes
  • lime
    lime
  • yellow onion
    yellow onion
  • garlic
    garlic
  • jalapeño
    jalapeño
  • ground beef
    ground beef
  • tomato paste
    tomato paste
  • baby spinach
    baby spinach
  • empanada doughs
    empanada doughs
  • shredded mozzarella cheese
    shredded mozzarella cheese
  • shredded Monterey Jack cheese
    shredded Monterey Jack cheese
  • honey
    honey
  • parchment paper
    parchment paper

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 12" large high-sided pan