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Beef and Cheese Empanadas

Beef and Cheese Empanadas with Salsa Roja and Spinach Salad

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Recipe Details


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 Popular Recipe 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.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Nutritional info

  • Calories 700
  • Protein 48g
  • Total Carb 49g
  • Total Fat 37g

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
    3/4 pint
    grape tomatoes
  • lime
  • yellow onion
    yellow onion
  • garlic
    3 cloves
  • jalapeño
  • ground beef
    12 ounces
    ground beef
  • tomato paste
    1 teaspoon
    tomato paste
  • baby spinach
    5 ounces
    baby spinach
  • empanada doughs
    empanada doughs
  • shredded Monterey Jack cheese
    2 ounces
    shredded Monterey Jack cheese
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese
  • honey
    1 packet
  • parchment paper
    parchment paper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Rinse grape tomatoes and halve. Halve lime. Peel onion, halve, and thinly slice. Mince garlic. Rinse jalapeño, halve lengthwise, and using a knife tip, discard seeds and stem. Mince up to half of pepper, saving remainder for another recipe. Pat beef dry with paper towel. Line a baking sheet with parchment paper, and set aside until Step 3.

  2. Cook Filling

    Cook Filling

    Heat ½ tablespoon olive oil in a medium high-sided pan over medium heat. When oil is shimmering, add half of onion and half of garlic and cook, stirring, until softened, 3-4 minutes. Stir in tomato paste to warm through, about 1 minute. Add beef, ½ teaspoon salt, and pepper as desired. Cook, breaking up, until meat is browned, about 5 minutes. Stir in half of spinach to wilt, 1-2 minutes more. Remove pan from heat.

  3. Form and Bake Empanadas

    Form and Bake Empanadas

    Working 1 at a time, place empanada doughs on prepared baking sheet in a single layer. Using a slotted spoon, add about ¼ cup filling to 1 half of each. Sprinkle over Monterey Jack and mozzarella. Carefully fold dough over filling and cheese. Using the tines of a fork, press and seal edges tightly. Cut a small slit on top of empanadas so steam can escape. Bake until puffed and light golden, about 15 minutes.

  4. Cook Salsa Roja

    Cook Salsa Roja

    Wipe pan from beef clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add minced jalapeño, remaining onion, and remaining garlic. Cook until softened and fragrant, 5 minutes. Add grape tomatoes and cook, pressing to release their juices, until thick and jammy, 5-7 minutes more. Season with ¼ teaspoon salt. Remove pan from heat. Stir in half of honey, saving remainder for making dressing. Set aside.

  5. Make Spinach Salad

    Make Spinach Salad

    In a large bowl, whisk together juice of ½ lime, remaining honey, 1 tablespoon olive oil, ⅛ teaspoon salt, and pepper as desired until fully combined. Save remaining lime for another recipe (like guacamole!). Add remaining spinach to bowl with dressing and toss to coat.

  6. Plate Empanadas

    Plate Empanadas

    Divide spinach salad between serving plates. Transfer beef and cheese empanadas to plates with salad. Spoon over salsa roja, or serve alongside for dipping. Enjoy your homemade masterpiece.

What is Plated?

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