Mexican-Style Picadillo Empanadas

Mexican-Style Picadillo Empanadas
Mexican-Style Picadillo Empanadas

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Prep time


Total time

1h 55m




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La Cocina Goya

Are you a fan of empanadas and Mexican flavors? Here are delicious Mexican-Style Picadillo Empanad as that are not only tasty, but easy to make at home with flaky, convenient GOYA® Empanada Dough-Puff Pastry for Baking. Just fill them with a fantastic picadillo of ground beef, potatoes, carrots, peppers, onions and olives, and serve with a tasty sauce made with GOYA® Tomato Sauce and GOYA® Chipotle Peppers in Adobo Sauce. Perfect for enjoying at any time.


More recipe inspirations:

Argentinean-Style Beef Empanadas

Chipotle Chicken Empanadas

Argentinean-Style Chicken Empanadas

  • Ingredients
  • Directions


1 lb.

ground beef


medium potato, peeled and diced (approx. 1 cup)


carrot, diced (approx. 1 cup)


red pepper, diced (approx. 3/4 cup)


small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)

1 packet

GOYA® Powdered Beef Flavored Beef Bouillon mixed with 1 1/2 cups water

¼ cup

raisins (optional)


egg, beaten



large plum tomatoes, diced (approx. 2 cups)


small onion, diced (approx. 1/2 cup)

2 tbsp.

GOYA® Minced Garlic (or 3 cloves garlic, minced)


jalapeño pepper, seeded and minced


chipotle pepper, finely chopped + 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce (approx. 1 1/2 tbsp chopped peppers)

3 tbsp.

finely chopped cilantro


Kitchen View

Step 1

Empanadas: Preheat oven to 400°F. Line baking sheet with parchment paper; set aside.

Step 2

Heat oil in large skillet set over medium heat; cook ground beef, breaking up with wooden spoon, for 8 to 10 minutes or until evenly browned. Drain excess fat.

Step 3

Add potato, carrot, red pepper, onion, garlic, cumin, oregano, and Adobo to skillet; cook for 5 to 8 minutes or until onions are softened and mixture is very fragrant.

Step 4

Add beef broth, scraping up any browned bits from bottom of pan. Simmer for 5 to 8 minutes or until mixture is slightly thickened and potatoes are just tender. Stir in tomato sauce, olives, and raisins (if using); simmer for 3 to 5 minutes or until mixture is thickened.

Step 5

Divide beef mixture evenly among Empanada Dough-Puff Pastry for Baking. Using egg wash or water, moisten edges and fold over to seal. To make braided edges, fold over one corner to make small triangle; continue folding edges to make triangles along the seal. Once you reach the end, fold over the final end; press to seal edges. Transfer to prepared baking sheet.

Step 6

Whisk egg with 1 tsp water; brush evenly over empanadas. Bake for 18 to 20 minutes or until pastry is golden and flaky.

Step 7

Salsa: Meanwhile, stir together tomatoes, tomato sauce, onion, garlic, lime juice, jalapeño, Chipotle Pepper with Adobo Sauce, and Adobo. Stir in cilantro. Serve with Empanadas for dipping.

Tip by La Cocina Goya

Make-ahead Empanadas!

For make-ahead, assemble and freeze unbaked empanadas in single layer on baking sheet until firm. Transfer to an airtight container; freeze for up to three months. Bake from frozen.

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Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Over 60

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