Pan-Seared Empanadas with Spiced Tomato Dipping Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Golden pan-seared empanadas filled with seasoned beef and vegetables, served alongside a warm, spiced tomato dipping sauce. This latin american-inspired snacks ready in about 45 minutes blends ground beef, medium, finely chopped onion, small, finely diced green bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 12 oz ground beef
• 1 medium, finely chopped onion
• 1 small, finely diced green bell pepper
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 12 (6-inch diameter) empanada dough discs
• 1/4 cup vegetable oil
• 1 cup canned crushed tomatoes
• 1/4 tsp red chili flakes
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 medium finely chopped onion and 1 small finely diced green bell pepper, sauté for 5 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves, 12 oz ground beef, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Cook, breaking up the meat, for 7 minutes until browned and cooked through; remove from heat.
3. Step 3: Spoon about 2 tablespoons of the beef mixture onto the center of each of the 12 empanada dough discs. Fold dough over, pressing edges to seal tightly with a fork.
4. Step 4: Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Fry empanadas in batches for 3 minutes per side or until golden brown and crisp; transfer to paper towels to drain.
5. Step 5: In a small saucepan, warm 1 tbsp olive oil over medium heat. Add 1 cup canned crushed tomatoes and 1/4 tsp red chili flakes, simmer for 10 minutes until sauce thickens and deepens in flavor.
6. Step 6: Garnish tomato sauce with 2 tbsp chopped fresh cilantro and serve warm with empanadas for dipping.