Beef Taco Empanada Recipe

A buttery crust hides a savory, spiced up beef filling that's seriously delicious.

Empanadas are delicious handheld snacks. It’s hearty, filling, and make fantastic meals for merienda. It’s a three-step recipe but the resulting savory pocket pie can be irresistible. This version includes a super buttery crust that’s easy to not mess up plus a super flavorful beef filling that makes the crust-beef combo scrumptious. 

The beefy filling of this empanada is delicious!
Photo by Majoy Siason



Beef Taco Empanada Recipe

Idge Mendiola
A buttery crust hides a savory, spiced up beef filling that's seriously delicious.
Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Snacks/Merienda
Cuisine South American
Servings 8


Beef Taco Empanada Ingredients

  • 3 cups all-purpose flour
  • 1/3 Cup sugar
  • 1 teaspoon Salt
  • 3 large egg yolks
  • 1/2 Cup water
  • 1 Cup unsalted butter chilled, cut into cubes
  • 2 tablespoons vegetable oil plus extra for deep frying
  • 1 medium white onion chopped
  • 2 cloves Garlic minced
  • 250 Grams Ground beef
  • 200 Grams frozen corn and carrots thawed
  • 1 Cup canned red kidney beans
  • 1 medium red bell pepper chopped
  • 1 medium green bell pepper chopped
  • 1 28-gram pack taco seasoning
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 1/2 teaspoon chili flakes Optional


  • Make the dough: Combine flour, sugar, salt, egg yolks, and water in a bowl; mix to combine. Add butter one at a time and mix until crumbly. Transfer mixture to a flour mixture or into the bowl of an electric mixer fitted with the dough hook attachment and knead until smooth and forms into a ball. Transfer to a bowl, cover, and chill for 1 hour.
  • Make the filling: Heat oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add ground beef and cook for 3 minutes.
  • Add corn and carrots, beans, and bell peppers; cook for 2 minutes. Add taco seasoning and mix well. Season with salt, pepper, and chili flakes. Set aside to cool completely.
  • Remove dough from bowl and transfer to a floured surface. Knead slightly, then divide into 20 to 24 equal pieces. Roll each piece into a ball and flatten with a rolling pin until 2 1/2 to 3 inches in diameter.
  • Take about 1 1/2 to 2 tablespoons filling and place at the center of the dough. Fold, press edges, and crimp with a fork. Repeat with remaining dough and filling.
  • Heat oil in a deep-fryer. Deep-fry empanadas until golden, about 2 to 3 minutes per side. Drain on paper towels. Serve warm.
Keyword beef tacos, empanada recipes
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