Make-Ahead Frozen Baked Beef Empanadas for Quick Meals

Easy Baked Beef Empanadas look like a labor-of-love but are quick, flavorful, and perfect for families. Using cooked ground beef from the freezer and pre-made pie crust portions, this baked empanada recipe comes together easily and can be scaled down to bake a few in a toaster oven for a smaller meal. They freeze well, so make extras to store for busy nights.

❓ What are empanadas

Empanadas are savory pastry turnovers that can be baked or fried. They trace their roots to Iberian cuisine and spread through the Americas with Spanish and Portuguese influence. Today, many countries have their own versions and fillings—from seafood and fish to potato, chicken, or beef—each with regional techniques and flavors.

⏲️ Time needed

Prepare about 45 minutes to roll and fill the dough; bake time is roughly 25 minutes. This recipe assumes you have cooked ground beef already thawed from the freezer. If you need to cook the beef first, add time for that step.

🥘 Ingredients

• 3 cups cooked ground beef (thawed if frozen)
• 2 tablespoons taco seasoning mix
• 1/3 cup water
• 15.25 oz canned corn, drained
• 1/2 onion, chopped and sautéed
• 1 cup shredded cheddar cheese
• 1 cup salsa
• 4 pie crust dough portions, unbaked (or enough to cut 18 eight-inch circles)

🌾 Adaptations for dietary restrictions

Gluten-free: Use a store-bought gluten-free pie crust from the freezer or refrigerated section, or make a homemade gluten-free crust. Adjust handling and thickness because gluten-free dough can be more fragile.

📋 Instructions

1. If your cooked ground beef isn’t already seasoned, simmer it with the taco seasoning and water for about 2 minutes, stirring occasionally to combine and warm through. If the beef is already seasoned, skip this step.
2. In a large bowl, mix the cooked beef, drained corn, sautéed onion, shredded cheddar, and salsa until evenly combined.
3. Roll each pie crust portion to about 1/16″ thick. Before cutting all circles, cut one 8″ circle and make a test empanada to confirm the dough thickness is easy to fold and seal—too thin dough can tear or fail to seal properly.
4. Cut 18 circles about 8″ in diameter (or adjust number based on your crust size). Place about 1/3 cup filling in the center of each circle.
5. Fold each circle to form a half-moon and seal the edge by pressing with the tines of a fork or crimping by hand. Trim excess dough if needed for a neat seal.
6. Arrange empanadas on a baking sheet and bake at 375°F for approximately 25 minutes, until the crust is light golden brown and crisp. Serve warm with queso dip or extra salsa.

💭 Tips

• You can use refrigerated pie crusts instead of bulk pie dough if you prefer; adjust the number of rounds you can cut from each portion.
• A turnover press or empanada mold speeds up cutting and sealing and helps create consistent shapes. If you use a large press (7″ or similar), reduce the filling slightly and you may yield a few extra empanadas.
• Keep dough chilled until you’re ready to cut and fill; warm dough becomes harder to work with and more likely to tear.
• When sealing, avoid overfilling so the edges close fully. Trim excess dough to ensure a clean crimp and a good seal.

Recipe

🥗 Side dishes

📌 Pin this recipe