Ingredients:
1 pound ground beef
1 medium onion, chopped
4 cloves garlic, minced
1 jalapeno, seeds and stem removed, diced
1 teaspoons ground cumin
1 teaspoon Slap Ya Mama seasoning
1 teaspoon black pepper
1 teaspoon oregano
teaspoon red pepper flakes
teaspoon chili powder
8 ounces tomato sauce
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded
11.6 ounces 5 empanada dough such as Goya
1 large egg
1 tablespoon water
Directions:
Meat Mixture:
In a large skillet or cast iron pan over medium heat, add ground beef, onion, jalapenos, and seasonings. Cook until the meat is no longer pink. Add garlic and cook for another minute. Drain grease and return to the pan.
Add tomato sauce, stir, and cook for 15 minutes.
Egg Wash:
In a small bowl, whisk egg and water together. Set aside.
Assembling the Empanadas:
Wet the edges of the empanada dough lightly with water.
Place a small amount of cheese in the center of the empanada dough, followed by a heaping tablespoon of meat mixture, and more cheese.
Fold the dough in half, pinching the edge, and crimp the edges with the tines of a fork.
Baking:
Place on a baking sheet and brush empanadas with egg wash.
Bake for 15 minutes or until golden brown.