Cheesy Beef Empanadas

Heat olive oil in a skillet over medium heat.
Sauté the onion and jalapeño (if using) until softened.
Add garlic and cook for another 30 seconds until fragrant.
Stir in ground beef, breaking it apart with a spoon, and cook until browned.
Season with salt, pepper, cumin, and oregano. Mix well.
Remove from heat and let the mixture cool slightly.
Assemble the empanadas:

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place 1-2 tablespoons of the beef mixture in the center of each empanada wrapper.
Sprinkle some shredded Colby Jack cheese on top.
Lightly wet the edges of the wrapper with water and fold into a half-moon shape.
Press the edges together and crimp with a fork to seal.
Egg wash & bake:

Whisk the egg with 2 tablespoons of water.
Brush the tops of the empanadas with the egg wash.
Bake for 20-25 minutes, or until golden brown and crispy.
Serve:

Let cool for a few minutes before serving. Enjoy with salsa, guacamole, or sour cream!
Serving and Storage Tips