Cheesy Beef Empanadas: Crispy, Cheesy, and Packed with Flavor

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes soft and translucent.
If using, add the diced jalapeño and minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Add the ground beef to the skillet and cook, breaking it up with a spoon, until the beef is browned and cooked through.
Season the beef mixture with salt, pepper, cumin, and oregano, stirring well to combine.
Remove the skillet from heat and let the beef mixture cool slightly.
2. Prepare the Empanadas
Preheat your oven to 375°F (190°C).
Place the empanada wrappers on a flat surface.
Spoon about 2 tablespoons of the cooked beef mixture into the center of each wrapper.
Top the beef mixture with about 1 tablespoon of freshly grated Colby Jack cheese.
Carefully fold the wrapper over the filling, creating a half-moon shape. Press the edges of the wrapper together to seal it, crimping the edges with a fork to ensure they are well sealed.
3. Prepare the Egg Wash
In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash.
Brush the egg wash over the top of each empanada to give them a golden, shiny finish when baked.
4. Bake the Empanadas
Place the assembled empanadas on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
5. Serve
Once baked, remove the empanadas from the oven and let them cool slightly before serving.
Serve with your favorite dipping sauce, such as sour cream, guacamole, or salsa.
Serving and Storage Tips