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 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.

  • Spicy
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

Ingredients & Equipment

What we send

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

What You'll Need

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