Looking for something different? Want to take a walk on the wild side and cook outside the box? Try these little babies out for a flavor boost!
Servings 5 Servings
- 1 Tbsp Extra Virgin Olive Oil
- 3 lbs ground beef Ground turkey maybe substituted
- 1 medium yellow onion finely chopped
- 1/2 cup Tomato Sauce
- 15 Spanish Olives Stuffed with Pimientos thinly sliced, or chopped
- 2 packets Sazon seasoning
- 2 Tbsp Garlic Powder more to taste
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Parsley
- 1 tsp Chili Powder
- 1 Tbsp Onion Powder
- Black Pepper to taste
- 1 14 ounce package Goya Discos, thawed
- Shredded Cheddar Cheese
- Vegetable or corn oil for frying
Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sazon packets, garlic, oregano, parsley, onion, and chili powder and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 1/2 tbsp. meat mixture into middle, add 1 Tbsp shredded cheese, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in small batches until crisp and golden brown, flipping once, 3 – 5 minutes. Transfer to paper towels to drain.
Serve with Spanish rice.