These Cassava Empanadas with Beef and Cheese put a delicious twist on the classic empanada, replacing traditional flour dough with a tender, golden cassava crust. Each empanada is stuffed with savory seasoned beef and gooey melted cheese, then fried until beautifully crisp on the outside while staying soft and satisfying inside. The contrast between the crunchy shell and rich filling makes every bite irresistible.
The cassava dough is what makes these empanadas especially unique. Naturally hearty and slightly chewy, cooked yuca transforms into a pliable dough that seals beautifully around the filling. Once fried, it develops a delicate golden crust that gives way to a tender center, creating an incredible texture that pairs perfectly with the savory beef and melted cheese.
The filling can be kept simple or layered with extra flavor from sautéed onions, garlic, cumin, oregano, and a touch of paprika. Adding cheese while the beef is still warm allows it to melt into the filling, creating the perfect combination of juicy seasoned meat and creamy, stretchy cheese.
Serve these empanadas hot with a bright avocado-lime sauce, cilantro crema, or your favorite salsa. They’re perfect as an appetizer, snack, party dish, or hearty meal and are especially delicious when served straight from the fryer while the crust is still crisp.
Servings: 8–10 empanadas
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the Cassava Dough
- 2 lbs fresh cassava (yuca), peeled and cut into chunks
- 1 tbsp butter
- 1 tsp salt
- 2 tbsp cornstarch
- 1 egg yolk
- 1–2 tbsp cassava cooking water, as needed
For the Beef and Cheese Filling
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
- ½ cup shredded Monterey Jack or Oaxaca cheese
For Frying
- Vegetable oil, as needed
Optional Serving Sauce
- 1 ripe avocado
- ¼ cup sour cream or Mexican crema
- Juice of 1 lime
- 1 small garlic clove
- 2 tbsp fresh cilantro
- Salt, to taste
