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Beef Tortilla Empanada

Scarlett Palmer

This traditional Mexican recipe has an innovative twist! Using Mi Rancho’s Mamas Simply Authentic Fajita flour tortilla instead of dough, this recipe comes together quickly on busy days! This classic version is full of sautéed ground beef, onion, potatoes and peppers for a hearty dish.



  • Mi Rancho Fajita Flour Tortillas
  • 1 lbs. Ground Beef
  • 1 thinly Diced Tomato
  • 1 thinly Diced Onion
  • 1 thinly Diced Small Potato
  • 1 thinly Diced Green Bell Pepper
  • 1 Egg Yolk, Beaten
  • Salt and Pepper
  • Garlic Powder
  • Canola Oil


On a non-stick skillet, brown the ground beef over medium heat in 1 tbsp. of oil. Add diced tomato, diced onion, diced potato and diced green bell pepper, cook and stir for approximately 5 minutes. Once cooked through remove from heat and place in large bowl.

On a cutting board, place 1 Fajita Flour Tortilla and brush beaten egg yolk on edges with a brush. Add one heaping spoonful of the ground beef mixture to bottom half of the tortilla. Then fold the top half over the bottom half and seal tortilla together by pressing the edges with the tines of a fork.

On a non-stick skillet over medium heat, add a thin layer of oil and fry about two empanadas at a time until crispy and golden brown. Remove from oil and place on a paper towel to drain any excess oil.

Serve hot and enjoy.

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