Spicy Colombian Beef Empanadas with Aji Verde

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Crispy baked empanadas filled with seasoned ground beef and served with a vibrant, tangy Colombian aji verde sauce. This latin american ready in about 60 minutes pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 pound ground beef
• 2 tablespoons olive oil
• 1 small, finely chopped yellow onion
• 2 cloves, minced garlic cloves
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup, boiled until tender diced potatoes
• 12 discs, about 5 inches diameter empanada dough discs
• 1, beaten for egg wash egg
• 1 cup packed, chopped cilantro
• 1, seeded and chopped jalapeño
• 2 tablespoons lime juice
• 1 clove, minced garlic clove
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 2 tablespoons water

Instructions

1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and 2 minced garlic cloves; sauté for 3 minutes until fragrant and translucent.
3. Step 3: Add 1 pound ground beef, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6-8 minutes, breaking up the meat until browned and cooked through.
4. Step 4: Stir in 1/2 cup boiled diced potatoes and cook for 2 more minutes. Remove from heat and let cool slightly.
5. Step 5: Place about 2 tablespoons of the beef mixture in the center of each empanada dough disc (12 discs). Brush edges with 1 beaten egg and fold dough over to form a half-moon shape. Press edges to seal tightly.
6. Step 6: Arrange empanadas on the baking sheet and brush surfaces with the remaining beaten egg. Bake for 20-22 minutes until golden brown and crispy.
7. Step 7: For the aji verde sauce, blend 1 cup chopped cilantro, 1 seeded chopped jalapeño, 2 tablespoons lime juice, 1 minced garlic clove, 1/4 cup mayonnaise, 1/4 teaspoon salt, and 2 tablespoons water until smooth.
8. Step 8: Serve warm empanadas with a side of aji verde sauce for dipping.