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Empanada Filling

Beef Empanada Filling Recipe: Savor the flavors of Latin America with this spicy beef filling, perfect for empanadas! Make it now and fill your empanadas with flavor!

Savory, spicy, and packed with flavor, this empanada filling is a game-changer.

Made with tender ground beef, sautéed veggies, and a hint of smokiness, this mixture is perfect for stuffing into flaky pastry pockets and baking to golden perfection.

Ready Time

30 mins


5 servings


  • 1 pound ground beef
  • 1/2 medium onion, finely chopped
  • 1/2 medium red bell pepper, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, lightly beaten
  • 1 tablespoon chopped fresh cilantro (optional)


Heat the olive oil in a large skillet over medium-high heat.

Add the chopped onion, red bell pepper, and jalapeño pepper.

Sauté until the vegetables are tender, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.

Stir in the cumin, smoked paprika, salt, and black pepper.

Cook for 1-2 minutes, until the flavors are well combined.

Remove the skillet from the heat and stir in the beaten egg until well combined.

If using cilantro, stir it in at this point.

Let the mixture cool to room temperature before using it to fill empanadas.

This filling will make about 5 empanadas.


Use a high-quality ground beef with a fat content of at least 20% for a juicier filling.

Don’t over-chop the onion, bell pepper, and jalapeño, as it’ll make the filling too dense.

When adding the garlic, cook for just a minute to prevent it from burning.

Use smoked paprika for a deeper flavor, but regular paprika works too if you don’t have smoked.

Don’t overcook the beef – it should still be slightly pink when you drain the excess fat.

Let the filling cool completely before filling empanadas to prevent the dough from getting soggy.

You can store the cooled filling in an airtight container in the fridge for up to 3 days or freeze for 2 months.

Garnish with extra cilantro for added freshness.

Nutrional Value

  • Calories: 240
  • Total Fat: 14g
  • Saturated Fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 250mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 18g
Empanada Filling
Empanada Filling

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