These baked Chili Cheese Empanadas are incredibly delicious and so easy to make at home. Flaky empanada dough stuffed with savory chili and cheese and they’re baked, not fried. Enjoy as a snack, appetizer or main dish!
This is a sponsored post on behalf of Tony Chachere’s. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Hey there friends!
Today, I’m spicing up our Monday with a super easy and delicious recipe for Chili Cheese Empanadas with the help of my friends from Tony Chachere’s.
One of the things that I love about Tony’s is that they are always expanding their product line with delicious new things. When they sent me a few boxes of their new Original and Mild Chili Seasoning Mixes to try out, I knew I’d have to share. Tony’s uses their exclusive recipe of Creole spices to deliver a Louisiana spin on your classic chili recipe and it’s just delicious. And Tony’s boxed mix makes getting dinner on the table quick and easy.
On the back of the boxes Tony’s gives you two different versions to try…a chunky chili with beans or a traditional chili. And the chili mixes come in two different flavors, Original or Mild.
And while the chili is fantastic on its own, why stop there? Why not tweak the recipe a bit and make some Chili Cheese Empanadas?
The Easiest Most Delicious Chili Cheese Empanadas
I used Tony’s Original Chili Seasoning Mix, added some cheese and beans and purchased some frozen empanada dough discs from my local market to create a chili cheese empanada that is practically effortless and totally tasty. (You could also opt to use Tony’s Mild Chili Seasoning Mix if you like things less spicy.) You can enjoy these as your main dish, as a snack or as an appetizer. They’re perfect for family dinner or game day!
Chili Cheese Empanada Ingredients
- ground beef
- yellow onion
- Tony Chachere’s Chili Seasoning Mix – Original or Mild
- tomato sauce
- pinto beans
- cheddar jack cheese
- empanada dough discs for baking
First, you’ll brown your ground beef with some onions. Then you’ll add some of the seasoning mix from the Chili Seasoning Mix packet, some tomato sauce and water and bring it to a simmer before adding some pinto beans. You’ll remove the mixture from the heat and let it slightly cool before adding to some thawed empanada shells, topping with cheese, crimping and baking.
You’ve got roughly 20 minutes or so of prep time and 20 minutes for baking time for this recipe and the recipe makes about 22 empanadas.
Please pop on over to Tony’s and check out their full line of delicious products. I know you’ll impressed with the variety and quality of everything they offer. I’m proud to be a partner with Tony’s again this year and to be able to share their products with you guys. And I hope you give these empanadas a go!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Chili Cheese Empanadas
As I mentioned above, feel free to use either the Tony Chachere’s Original or Mild Chili Seasoning Mix.
You will not use the entire seasoning packet for the empanadas. Save the leftover seasoning mix in an airtight container.
I used pinto beans for this recipe. If you’re not a fan of beans you can just omit. If you prefer black beans, just substitute.
You can find the frozen empanada dough discs for baking in the international section of your frozen food department at your market.
More Delicious Tony Chachere’s Recipes to Enjoy
- 1 lb. ground beef
- 1/2 cup yellow onion
- 1 box Tony Chachere's Original Flavor Chili Seasoning Mix, you will use 1/2 cup of the seasoning mix inside the box
- 8 oz. tomato sauce
- 1/2 cup water
- 1/2 cup pinto beans
- 1 1/2 cups cheddar jack cheese, freshly shredded
- 22 frozen empanada dough discs for baking, thawed
- 1 large egg, plus 1 Tbsp. water for egg wash
- Preheat ovento 375 degrees. Line two large baking sheets with parchment paper. Set aside.
- In a large,deep skillet over medium-high heat add ground beef and onions. Break up the meat with a wooden spoon. Cook until the meat is no longer pink and the onions are translucent. Drain fat.
- Return the meat in the skillet to medium-high heat and add the ½ cup Original Tony’s Chili Seasoning Mix, tomato sauce and water. Bring to a boil. Reduce the heat to a simmer and continue to cook for 5 minutes, stirring often. Add the beans and cook for 2 minutes until warmed through. Remove from the heat and let slightly cool.
- Place a few of the thawed empanada shells on a flat surface. Place about two tablespoons of the meat mixture in the middle of each dough round and top with some of the shredded cheese. Lightly moisten the edges of the dough round with some water. Fold the dough in half over the filling. Press the edges with your fingers and then use a fork to crimp the edges together. Repeat with the remaining filling and dough rounds.
- Place the empanadas on the prepared sheet. Brush each empanada lightly with egg wash. Bake until warmed through and golden brown, about 20 minutes.