Grilled Beef Salteñas with Spiced Potato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Inspired by Bolivian street food, these baked empanada-like salteñas feature a flavorful grilled beef and potato filling with a hint of smoky spice. This latin american-inspired beef ready in about 55 minutes pairs (450g) ground beef, small, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450g) ground beef
• 2 medium (about 300g), peeled and diced into 1/2-inch cubes yellow potatoes
• 1 small, finely chopped onion
• 2 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 tsp salt
• 2 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 12 discs (about 4-5 inch diameter) empanada dough discs
• 1, beaten for egg wash egg

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 3 minutes until translucent and fragrant.
2. Step 2: Add 1 lb ground beef, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper. Cook, breaking up the meat, for 6-8 minutes until browned and cooked through.
3. Step 3: Stir in 2 medium peeled and diced yellow potatoes (about 300g) and cook for another 8 minutes, stirring occasionally, until potatoes are tender but not mushy.
4. Step 4: Remove from heat and mix in 2 tbsp chopped fresh parsley. Allow filling to cool slightly.
5. Step 5: Preheat oven to 400°F (200°C). Place 12 empanada dough discs on a clean surface. Spoon about 2 tbsp of the beef and potato filling into the center of each disc.
6. Step 6: Fold the dough over to form a half-moon shape and crimp edges tightly to seal. Brush each salteña with 1 beaten egg.
7. Step 7: Place salteñas on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden brown and crisp on the edges.