Tex-Mex Beef Mince Empanadas

Name: Tex-Mex Beef Mince Empanadas
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 80 g Grated cheddar cheese; 1 White onion; 3 cloves Garlic; 1 Green pepper; 1 tsp Ground cumin; 400 g Minced beef; 80 g Lard or cold butter; 300 g Plain flour (for the dough); 200 g Tinned black beans; 500 ml Oil for frying; 1 tsp Ancho chilli powder

60 min (40 prep + 20 cook) Medium 4 servings Texas

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Deep-fried empanadas with taco-spiced beef mince, black beans and melted cheese.

About this recipe

Tex-Mex empanadas are deep-fried half-moon pastries with crispy wheat dough filled with taco-spiced beef mince: minced beef with onion, garlic, cumin, ancho chilli, green pepper and a touch of black beans and melted cheese inside. The dough is folded, sealed with a fork and deep-fried in plenty of oil until deeply golden with a texture that crunches on every bite. Served with soured cream, tomatillo green salsa and guacamole for dipping. They are the perfect sharing snack for gatherings, American football or any Tex-Mex celebration.

History & Origin

Empanadas arrived in Texas with Spanish and Mexican settlers in the 19th century, and found their most American expression in Tex-Mex cuisine: the dough is made with wheat flour (not corn), the filling incorporates taco spices such as cumin and ancho chilli, and deep-frying in oil replaces the traditional Spanish baking. In the popular markets of San Antonio, El Paso and Laredo, fried empanadas have been sold at street stalls since the 1920s, usually as an afternoon snack or hearty breakfast. The addition of black beans and cheddar cheese to the filling is a Texan evolution that adds substance and creaminess. Today they are a fixture on Tex-Mex restaurant menus worldwide.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

28g

Protein

42g

Carbohydrates

28g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Make the picadillo filling: fry the diced onion and garlic in oil over medium heat. Add the beef mince and brown well, breaking it up. Add the cumin, ancho chilli powder, salt, pepper and diced green pepper.
💡 Drain any excess fat from the mince once browned for a less greasy filling.
2
Add the drained black beans and grated cheese to the picadillo. Mix and remove from the heat. Leave to cool completely before filling the pastries.
💡 Hot filling softens the dough and makes sealing difficult. Wait until it is at room temperature.
3
Make the dough: mix the flour with the salt and lard (or cold butter). Add cold water gradually until you have a soft, non-sticky dough. Rest for 20 minutes.
💡 Alternatively, use ready-made empanada discs from the fridge to save time.
4
Roll the dough into 12 cm circles, 3 mm thick. Place a tablespoon of filling in the centre. Fold and seal the edges by pressing with the tines of a fork.
💡 Dampen the edges with water before sealing for better adhesion.
5
Deep-fry the empanadas in plenty of oil at 175°C for 3–4 minutes per side until golden. Drain on kitchen paper. Serve hot with soured cream, green salsa and guacamole.
💡 Do not fry more than 3–4 at a time so the oil doesn't lose temperature.