Beef Empanada Skillet
Crescent rolls stuffed with spiced ground beef, onion, and hard-boiled egg—baked until golden. The weeknight version of Argentina's iconic empanada salteña, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 22g
Ingredients
- ¾ lb ground beef
- ½ medium yellow onion, diced
- 2 cans crescent roll dough (2 cans)
- 2 large hard-boiled eggs, chopped
- ½ tsp cumin
- ½ tsp chili powder
- ¼ cup green olives, chopped (optional)
Instructions
- 1
Brown ground beef in a large skillet over medium-high, breaking up with a spoon until no pink remains, about 5 minutes.
- 2
Add diced onion to the beef, cook until softened, about 2 minutes. Stir in cumin and chili powder until fragrant.
- 3
Remove from heat. Fold in chopped hard-boiled eggs and olives if using. Season with salt and pepper to taste.
- 4
Separate crescent rolls into triangles. Spoon 2 tbsp beef filling onto each triangle, roll tightly from base to tip.
- 5
Arrange empanadas seam-side down on a sheet pan. Bake at 375°F until golden brown, about 10 minutes.
- 6
Let cool 2 minutes, then serve hot with hot sauce or chimichurri on the side.
Tools you’ll need
- large skillet
- wooden spoon or spatula
- sheet pan
- oven
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